Poached Smoked Haddock In Herb Sauce Recipes

Ingredients :

8 smoked haddock fillets of even size

mixture of water and milk to cover the fish

bouquet garni (1 bay leaf, 1 sprig thyme, 3 parsley stalks)

6 black peppercorns

Sauce :

45 g butter or margarine

45 g flour

280 ml milk

60 ml fresh mixed herbs, finely chopped

1/2 small bunch watercress leaves

salt and pepper

1. Arrange the fish fillets skin side up in a large, shallow pan.
2. Pour over enough water and milk mixed to cover the fish and add the bouquet garni.
3. Cover the pan and bring the liquid almost to the boil.
4. Leave the pan covered for 10-15 minutes to allow the fish to cook in the hot liquid.
5. If the fillets are very thick it may be necessary to cook the fish a bit longer before leaving to stand.
6. Melt the butter for the sauce and when foaming stir in the flour.
7. Cook to a very pale straw color.
8. Pour on the milk gradually, stirring continuously.
9. Remove the haddock to a serving dish and arrange skin side down on the plate.
10. Strain 280 ml or 1 cup of the fish cooking liquid and add to the sauce.
11. Whisk the sauce well to blend thoroughly and add the herbs and the salt and pepper.
12. Stirring constantly, bring the sauce to the boil and allow to boil for about 2 minutes or until thickened.
13. Combine with the watercress leaves in a food processor or blender and purée until the watercress leaves are finely chopped.
14. If necessary, return to the pan or heat through.
15. Spoon some of the sauce over the haddock fillets and serve the rest separately.

Serves 4 - 6

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