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.
Serving size: Complete recipe
Calories 797 Calories from Fat 421
% Daily Value*
Total Fat 46 g70.2%
Saturated Fat 12.2 g60.9%
Trans Fat 0 g
Cholesterol 274.5 mg91.5%
Sodium 1564.3 mg65.2%
Total Carbohydrates 64 g21.2%
Dietary Fiber 2.9 g11.6%
Sugars 13.9 g
Protein 38 g76.8%
Vitamin A 92.3% Vitamin C 159.7%
Calcium 21.2% Iron 28.1%
*Based on a 2000 Calorie diet