Creamed Haddock with Basil

Combine the liquid smoke and raw milk and place in a shallow pan over medium heat. Bring to a simmering boil. Add the haddock fillets and gently simmer for 10 minutes. When done, remove the fillets from the pan and transfer to a warm serving plate. Add the sour cream to the pan, stir, and continue simmering for about 3 minutes. Stir in the raw butter and briskly whisk for a minute or less. Stir in the chives and turn the heat off. Pour the cream sauce over the haddock fillets; garnish top with greens.