Creamy Smoked Haddock Recipe |
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You will need :- 1/2 pint milk 1 chicken stock cube 4 portions smoked haddock or golden fillet 1 oz. butter or margarine 1 oz. flour 1 heaped tablespoon chopped parsley 8 slices hot buttered toast or 1 packet instant potato (for 4) few sprigs parsley
Preparation Time :- 5 minutes
Cooking Time :- 20 minutes
Heat the milk in a saucepan with the stock cube until cube dissolves. Poach the fish gently in the milk, covered, for about 15 minutes until tender. Remove fish with straining spoon, flake roughly, put in a warm serving dish, or four scallop shells.
Chop the parsley. Melt butter in another saucepan, stir in flour until well blended, to make a roux (see Quick Tip below). Pour in milk through a strainer. Cook, stirring until it makes a thick smooth sauce. Stir in parsley and pour over fish.
Serve with plenty of freshly-made, hot buttered toast, or with instant mashed potato, spread or piped into a border. Serves 4.
Quick Tip
To make a smooth sauce: melt fat slowly over heat. Do not allow to brown. Stir in all the flour making a roux. When completely blended add liquid, one-third at a time, stirring continuously. Resulting sauce will be smooth and free from lumps.
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