Poached Haddock With Herbs
|Smoked haddock||1 1⁄2 Pound|
|Milk||1 Cup (16 tbs)|
|Parsley bunch||1 Small|
|Hard boiled egg||1 , finely chopped|
|Lemons juice||3 Tablespoon|
|Heavy cream||1 Teaspoon|
1 Put the haddock in a pan. Add the milk and enough cold water to cover the fish, then simmer for 15 minutes.
2 Meanwhile, mince the herbs and put in a bowl with the chopped egg. Stir well to mix.
3 Put the lemon juice and cream in a small pan. Season with salt and pepper.
Bring to a boil, then add the butter in small pieces, beating constantly with a whisk. Remove from the heat and stir in the egg and herb mixture. Keep hot.
4 Drain the haddock carefully and arrange the fish on a warm serving dish. Garnish with parsley and serve immediately. Serve the herb sauce separately.