DAILY DINNERS

Put the smoked haddock fillets, skin-side down, in a pan and cover with cold water. Bring to the boil, allow the water to bubble momentarily, then turn off the heat and leave the fish in the water to cook for about 6–8 minutes or until the flesh is almost opaque.

Chop the tomato finely, put it in a sieve and shake off the watery juices. Set aside.

To make the sauce, melt the butter in a saucepan, add the chopped shallot and sweat over a low heat until softened but not browned.

Turn up the heat, add the wine and bring to the boil. Reduce the wine by half, then stir in the flour and cook for a minute before adding the stock.

Continue to bubble until reduced by about a third. Taste the sauce and if the flavour needs concentrating, reduce a little more.

Using a small balloon whisk, whisk in the butter, a cube at a time, until you have smooth, silky sauce. Stir in the tomato and parsley.

Carefully remove the fish from the water and drain it well.

Serve on warm plates and spoon over the sauce.  Nice with some boiled new potatoes.