Smoked Haddock Fluff
1.Flake the haddock and mix with the tomato ketchup and egg yolk.
2.Season with pepper and add the parsley.
3.Whisk the egg white until stiff and fold into the fish and yolk mixture.
4.Turn into a small ovenproof dish and cook it for fifteen to twenty minutes at 190 degrees C, 375 degrees F, gas mark 5.
5.Serve with the tomato and boiled green beans.