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Poached haddock

Poach the Haddock

Haddock fillets, fresh or de-frosted, washed and dried.

Milk to 2/3 cover the fish

Bring to the boil in a lidded pan, then turn the heat right down and simmer with the lid on for about 10 minutes or until the fish starts to flake. Lift the fish from the liquor and remove any skin bones etc
Make the serving sauce

110g butter

Gently melt the butter in a small saucepan

Juice of 1 lemon

3 tbsp capers

Salt and pepper

Stir in the lemon, capers and seasonings, keep the sauce warm .


Serve the Haddock with the sauce, and mashed or new potatoes, green peas and a small plate of bread and butter.