English Smoked Haddock with Parsley Sauce Recipe

Serves/Makes: 8 - 10

Ingredients:

  • 3 pounds smoked haddock or "finny"
  • 4 cups cold water
  • Squeeze of lemon
  • 1 sprig parsley
  • Salt and freshly ground white pepper

  • Parsley Sauce:
  • 1 cup fish stock
  • 1 cup single cream
  • 1 ounce plain flour
  • 2 tablespoons freshly and very finely chopped parsley
  • A little lemon juice
  • Pinch of castor sugar
  • Salt and freshly ground white pepper
How to cook English Smoked Haddock with Parsley Sauce:
  • Wash the fish; cut into serving pieces.
  • Lightly oil the bottom of a shallow pan and put in the pieces of fish; cover with the water, season lightly, add parsley and lemon juice and then cover with a circle of oiled paper to fit the surface. Put a lid on the pan and poach slowly (rapid boiling breaks up the flesh), until the fish is just cooked-for about 15 minutes.
  • Remove the fish, taking out any bones and skin; arrange in a warm serving dish, cover with a damp cloth or wetted paper and a lid and keep warm. Reduce the cooking liquor down to half a pint by boiling rapidly.
  • Melt the butter in a small pan, stir in the flour, strain the fish stock onto this and whisk the sauce until it is smooth. Add the cream and cook for 5 minutes over a very low heat, stirring all the time.
  • Check the seasoning-there will probably be enough salt. Add a little lemon juice and a pinch of sugar. Stir in the abundance of parsley, pour over the waiting fish and serve immediately.
  • This rich, bright green parsley sauce is a worthy addition to any repertoire. The same technique can be used for any fish which you want to serve in this way.
  • It is always well to keep a little stock back, just in case the flour you are using is 'stronger' than usual and you wish to thin the sauce down a little.

Note:

The English Smoked Haddock with Parsley Sauce recipe very easy to prepare and so good!


This recipe for English Smoked Haddock with Parsley Sauce serves/makes: 8 - 10

The English Smoked Haddock with Parsley Sauce recipe is adopted from The Fine English Cookery by Michael Smith 1998

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: British (more British recipes)

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