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
- 750g (1lb 10 oz) haddock
- 300ml (10 fl oz) milk (1¼ cups)
- 1 lemon
- 4 sprigs parsley
- 5 tbsp parsley, chopped
- 6 peppercorns
- 28g (1 oz) butter (2 tbsp)
- 28g (1 oz) flour (3 tbsp)
- 55g (2 oz) mature Cheddar cheese, grated (½ cup)
- 2 eggs, large (U.K.)/extra large (N.A.), hard-boiled
- Serving suggestion
- French fries and peas
- A large lidded frying pan/skillet and a shallow flameproof dish.
- Slice half the lemon and juice the other half.
- Lay the haddock in a single layer in a lidded pan. Add milk, lemon slices and juice, parsley sprigs and peppercorns. Bring to the boil, turn off the heat, cover and leave for 15 minutes until the haddock can be flaked. Strain, reserving the milk. Then flake the fish and place in the flameproof dish.
- 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. Gradually stir in the reserved milk until there is a smooth sauce, then bring to the boil. Remove from the heat, season and stir in the chopped parsley. Pour the sauce over the fish and then sprinkle with cheese.
- Place the haddock under the grill/broiler and cook for about 5 minutes until bubbling and the cheese is golden brown.
- While the fish is under the grill/broiler, shell the eggs and chop.
- Once the fish is ready, garnish with the chopped egg.