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Creamed Haddock With Poached Egg

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Ingredients
  Smoked haddock fillet 8 Ounce
  Milk 1⁄3 Pint
  Butter/Margarine 1 Ounce
  Flour 1 Tablespoon (Leveled)
  Lemon juice 1 Tablespoon (A Squeeze)
  Eggs 2
  Bread slice 2
  Butter 2 Tablespoon
  Chopped parsley 2 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut the fish in serving sizes.
2) In a saucepan, pour milk and dip the fish.

MAKING
3) Place the saucepan over low heat to poach gently for 10-15 minutes. Strain the fish and reserve the milk for preparing sauce.
4) Flake the fish flesh; remove skin and bone, if any.
5) In a small saucepan, add butter or margarine to melt over moderate heat.
6) Sprinkle flour and gradually beat in the milk all the time to get a smooth sauce.
7) Cook gently for 2-3 minutes.
8) Season with salt and pepper.
9) Stir in lemon juice and add flaked fish.
10) In simmering salted water, poach the eggs.
11) Toast the bread and butter on one side.
12) Spoon creamed haddock on to the toast and top with a poached egg.

SERVING
13) Sprinkle with chopped parsley and serve with grilled tomatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Fish
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
2

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