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.