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Smoked Haddock With Quick Parsley Sauce

Make any herb sauce by this method, making sure it is thickened and seasoned well to complement the smoky flavour of the fish.

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


Serves: 4


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

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

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.

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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