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