8 fresh haddock fillets
1/2 pt. (1 c.) half cream & half milk
4 oz. (1/2 c.) melted butter
1 heaping tsp. English made mustard
Flour
Salt & pepper

Dip the fillets in the seasoned flour, then roll them in the melted butter. Put them in a flat pan with any leftover butter and add the milk and the cream. Heat gently and, when bubbling, reduce the flame, cover and simmer very gently for not more than 15 minutes or until the fish is cooked and the liquid reduced.

Remove the fillets to a warm serving dish and keep hot. Stir in the mustard to the sauce and reduce over a hot flame until it thickens slightly. Scrape round the edges so that all the essence is in the sauce. Pour over the fish and serve. It can be decorated with sprigs of parsley if desired. It is a simple dish, but one that enhances the full flavor of fresh good fish. Lemon wedges can be served, but are not essential.