smoked haddock

Smoked Haddock With Quick Parsley Sauce

Smoked Haddock has no fishy smell and is a recipe everyone will love. Make any herb sauce by this method, making sure it is thickened and seasoned well to complement the smoky flavour of the fish.

Ingredients

  • 4 smoked haddock fillets, about 225g/8oz each
  • 75g/3oz/6 tbsp butter, softened
  • 25g/1oz/2 tbsp plain flour
  • 300ml/½ pint/1¼ cups milk
  • 60ml/4 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper

Details

Serves: 4

Method

Step 1

Smear the fish fillets on both sides with 50g/2oz/4 tbsp of the butter.

Step 2

Beat the remaining butter and flour together to make a paste.

Step 3

Cook the fish on a medium-hot barbecue for about 10 minutes, turning once. Meanwhile, to make the sauce, heat the milk in a saucepan to just below boiling point.

Add the flour mixture in small spoonfuls, whisking constantly over the heat. Continue until the sauce is smooth and thick.

Step 4

Add the seasoning and chopped fresh parsley to the saucepan and stir well. Pour the parsley sauce over the haddock fillets to serve.

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