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Grandad's poached haddock with mustard


Grandad's poached haddock with mustard

Ingredients

1 fillet undyed smoked haddock 2 bay leaves

A few black peppercorns

½ onion, roughly chopped

500ml (18fl oz) milk

50g (2oz) butter

1tbsp plain flour

2tbsp Dijon mustard

2tbsp chopped fresh flat-leaf parsley

Salt and freshly ground black pepper, to taste


Perfect with spuds straight from the garden and lashings of butter


In short
Preparation time:
5 mins
Cooking time:
10 mins
Total time:
15 mins
Serves:
1-2 people
Cuisine:
British
Course:
Main

Nutrition (per portion)
  • 400 calories
  • 25g fat (17g saturates)

Method

1 Cut the haddock in half and place in a shallow pan. Add the bay leaves, black peppercorns and onion and cover with milk. Bring the milk to the boil and gently simmer for about 4-5 minutes to cook the fish. Carefully remove the haddock and keep warm. Take out the bay leaf and retain the milk.

2 Melt the butter in a pan, then add the flour and stir over the heat for 15-20 seconds to make the base of a roux. Slowly add the warm milk, a little at a time, stirring continuously until you get a nice smooth sauce - you may not need all the milk. Add the mustard and parsley to taste and check the seasoning.

3 Place the haddock on a plate and spoon over the mustard sauce to serve.


SHE




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