Smoked fish with parsley sauce and mash
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Main
Method
Cut the haddock into portion-sized pieces and place into a cold saucepan along with onion, bay leaves, peppercorns, and whole milk.
Place on a low/medium heat on the hob and bring to a very low simmer (do not allow this to boil).
Simmer for 15 minutes. Turn off the heat and leave the fish to soak in the hot milk while you make the sauce.
If you find that smoked haddock is too strong for you, soak the haddock in cold water for 1 hour before cooking. Discard the water after 1 hour and follow the instructions above.
For the sauce: Cook the butter and flour together on a medium heat until browned. Slowly add the 150 ml of milk to thicken the mixture.
Spoon in some more milk from the poaching liquid, stirring all the time, until you get the consistency you like.
Season to taste. Add lashings of chopped parsley to the sauce and turn off the heat.
Serve the cooked fish on a pile of mashed potatoes with plenty of parsley sauce to pour over the top.
Ingredients
For the Fish
1-2 smoked haddock fillets (depending on the size)
1 small onion, peeled and cut in half
2 bay leaves
1 tsp whole peppercorns
300ml whole milk
For the sauce
50g butter
50g plain flour
150ml milk (you will use some of the poaching milk from the fish also)
Salt and pepper to taste
Large handful of fresh parsley, chopped
Method
Cut the haddock into portion-sized pieces and place into a cold saucepan along with onion, bay leaves, peppercorns, and whole milk.
Place on a low/medium heat on the hob and bring to a very low simmer (do not allow this to boil).
Simmer for 15 minutes. Turn off the heat and leave the fish to soak in the hot milk while you make the sauce.
If you find that smoked haddock is too strong for you, soak the haddock in cold water for 1 hour before cooking. Discard the water after 1 hour and follow the instructions above.
For the sauce: Cook the butter and flour together on a medium heat until browned. Slowly add the 150 ml of milk to thicken the mixture.
Spoon in some more milk from the poaching liquid, stirring all the time, until you get the consistency you like.
Season to taste. Add lashings of chopped parsley to the sauce and turn off the heat.
Serve the cooked fish on a pile of mashed potatoes with plenty of parsley sauce to pour over the top.
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