Haddock with Parsley and Cheese Sauce

 

Another quick dish for summer. Haddock is poached with lemon and parsley, then covered in a parsley-cheese sauce and garnished with chopped egg.

 

Haddock with a Parsley-Cheese Sauce
Prepares: 4 servings
 
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 750g (1 lb 10 oz) haddock, divided into four portions
  • 300ml (10 fl oz) milk (1¼ cups)
  • 1 lemon
  • 4 sprigs parsley
  • 6 peppercorns
  • 28g (1 oz) butter (2 tbsp)
  • 28g (1 oz) flour (¼ cup)
  • 5 tbsp chopped parsley
  • 55g (2 oz) mature Cheddar cheese, grated (shredded) (½ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled

  • Serving suggestion
  • French fries and peas

  • You will also need a large lidded frying pan/skillet and a shallow flameproof dish large enough to take the haddock portions in a single layer.


  1. Method
  2. Cut the lemon in half and then slice one half and juice the other.

  3. Lay the haddock portions in a single layer in the lidded pan.

  4. Add milk, lemon slices and juice, parsley sprigs, and peppercorns. Bring to the boil, then turn off the heat, cover the pan/skillet and leave for 15 minutes, until the haddock can be flaked. Lift the haddock using a fish slice and transfer to the flameproof dish. Then flake the fish.

  5. Strain and reserve the milk.

  6. Preheat the grill/broiler to high.

  7. Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute.

  8. Then gradually stir in the reserved milk until there is a smooth sauce and bring to the boil. Remove from the heat, season, and stir in the chopped parsley.

  9. Now pour the sauce over the fish and sprinkle with the cheese.

  10. Place under the grill/broiler and cook for about 5 minutes until bubbling, and the cheese has melted and is turning golden brown.

  11. While the fish is under the grill/broiler shell the eggs and chop.

  12. Once the fish is cooked, garnish with the chopped egg and serve.

Updated: July 15, 2019

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