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
- Preparation time: 30 minutes
- Standing time: 15 minutes
- Cooking time: 5–10 minutes
- 750 g (1 lb 10 oz) haddock, divided into four portions
- 300 ml (10 fl oz) milk (1¼ cups)
- 1 lemon
- 4 sprigs parsley
- 6 peppercorns
- 28 g (1 oz) butter (2 tbsp)
- 28 g (1 oz) flour (3 tbsp)
- 5 tbsp freshly chopped parsley
- 55 g (2 oz) mature Cheddar cheese, grated (shredded) (½ cup)
- 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled
- 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.
- Cut the lemon in half and then slice one half and juice the other.
- Lay the haddock portions in a single layer in the lidded pan.
- Add milk, lemon slices and juice, parsley sprigs, and peppercorns. Bring the milk to a 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 a little but keep the portions whole.
- Strain and reserve the milk.
- Preheat the grill/broiler to high.
- Next, melt the butter in a pan and stir in the flour. Cook over a low heat for 1 minute.
- Then gradually stir in the reserved milk until there is a smooth sauce. Bring to the boil.
- Remove from the heat, season, and stir in the chopped parsley.
- Now pour the sauce over the fish and sprinkle with the cheese.
- Place under the grill/broiler and cook for about 5 minutes until the sauce is bubbling, and the cheese has melted and is turning golden brown.
- While the fish is under the grill/broiler shell the eggs and chop.
- Once the fish has cooked, garnish with the chopped egg and serve.
Updated: July 15, 2019