In a saucepan of boiling water, cook the linguine and samphire for 10 minutes.
Meanwhile, in a saute pan melt the butter and add the cream and milk.
Season the haddock with salt and pepper before poaching skin side down in the butter, cream and milk for 3 to 5 minutes before turning over and cooking for another 3 minutes or so until the fish is cooked through.
Drain the linguine and samphire and pour onto the plate.
Place the fish on top of the pasta and drizzle a little of the sauce over the top.
Single cream can be used or crime fraiche instead of double cream for a slightly healthier meal.