Haddock With Chive Sauce
|Haddock fillets||2 , thawed if frozen|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Natural yogurt||2 Tablespoon|
|Chives||1 Bunch (100 gm)|
|Cornstarch||1 Teaspoon (corn flour)|
|White wine vinegar||2 Tablespoon|
Remove the skin from the haddock by inserting a sharp knife between the skin and the flesh and pushing gently in a downward direction, away from the tail.
Cut each skinned fillet in half.
Put the 4 pieces of fish in a dish and pour over the lemon juice.
Coat with the yogurt.
Cover and microwave on HIGH for 4 minutes.
Rinse the chives and pat dry on kitchen paper.
Snip them with kitchen scissors.
When the fish is cooked, lift out carefully with a slotted spatula and transfer to a serving dish.
Put the cornstarch (cornflour) in a bowl and gradually stir in the vinegar until smooth.
Add the cooking liquid from the fish, stir well and microwave on HIGH for 1 minute.
Add the egg yolk, beating constantly with a hand whisk.
Microwave for 1 minute on MEDIUM.
Add the chives, whisking constantly.
Taste and adjust seasoning.
Coat the fish with the sauce and serve any remaining sauce in a sauceboat on the side.