Poached Smoked Haddock With Parsley Sauce

This was another make-it-up-as-you-go-along affair after some nice smoked haddock took my fancy the other day.

Find yourself a frying pan just big enough to house your fish fillets. Put the fish in the pan along with a couple of peppercorns and a bay leaf. Add some milk to the pan, just enough to cover the fish and bring it to the boil. Reduce the heat and simmer for about 8 minutes.

When the fish is cooked, remove it from the pan, reserving the milk, and keep it warm in a very low oven while you make the sauce.

Make a beurre manie by mixing a tablespoon of flour with a knob of very soft butter. Add the butter to the milk and bring it back up to the boil, stirring constantly. When the sauce starts to thicken, add a good handful of chopped parsley and stir through.

Serve the fish with the parsley sauce, creamy, herby mashed potatoes and griddled asparagus.

I had intended to serve this with a poached egg instead of the sauce but I completely forgot! Nevermind, the sauce was fab anyway.


The Bloke