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
• 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

Main Ingredient: Haddock
Preparation Method: Poached/Simmered
Cuisine: British