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

4 servings
  • Preparation time: 30 minutes
  • Standing time: 15 minutes
  • Cooking time: 5–10 minutes

  • Ingredients
  • 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 (¼ cup)
  • 5 tbsp chopped parsley
  • 55 g (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

Equipment

  • 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.


  • Method
  • 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 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.

  • 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 and 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 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 is cooked, garnish with the chopped egg and serve.
Print Recipe

Updated: July 15, 2019

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