Instructions: Heat butter in a skillet, add ham slices, turning once.

Put fish on top, season with pepper.

Cover, simmer gently for about 3 minutes.

NOTES : Another dish from the Moray Firth, an unlikely combination of fish and pork, but really delicious. For convenience, firstly place the haddock in a pan, skin side down, barely cover with water, bring to a boil, simmer 2 minutes per side, take out, remove skin and bones. The large pale Moray Firth haddock tastes best, but any smoked haddock is, of course, fine. This dish is often served with a poached egg in Scotland. As an additional luxury, pour a half cup of cream on top of the cooked dish and brown under the grill before serving...

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