Ingredients Jump to Instructions ↓

  1. 4 haddock fillets (about 175g/6 oz each)

  2. 50g/2 oz butter

  3. 150ml/1/4 pint milk

  4. 150ml/1/4 pint fish stock

  5. 1 bay leaf

  6. 20ml/4 tsp plain flour

  7. 60ml/4 tbsp cream

  8. 1 egg yolk

  9. 45ml/3 tbsp chopped fresh parsley grated rind and juice of

  10. 1/2 lemon salt and ground black pepper Serves

Instructions Jump to Ingredients ↑

  1. Method : Place the fish in a frying pan and heat half the butter, the milk, fish stock, bay leaf and seasoning, and heat over a moderately low heat to simmering point. Lower the heat, cover the pan with a tight-fitting lid and poach the fish for 10-15 minutes, depending on the thickness of the fillets, until the fish is tender and the flesh just begins to flake. Transfer the fish to a warmed serving plate with slotted spoon, cover the fish and keep warm while you make the sauce. Return the cooking liquid to the heat and bring to the boil, stirring. Simmer for about 4 minutes, then remove and discard the bay leaf. Melt the remaining butter in a saucepan and add the flour, stirring continuously for 1 minute. Remove from the heat and gradually stir in the fish cooking liquid. Return to the heat and bring to the boil, stirring. Simmer for about 4 minutes, stirring frequently. Remove the pan from the heat, blend the cream into the egg yolk, then stir into the sauce with the parsley. Reheat gently, stirring for a few minutes; do not allow to boil. Remove from the heat, add the lemon juice and rind, and season to taste with salt and pepper. Pour into a warmed sauceboat and serve with fish.


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