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Haddock With Chive Sauce

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Ingredients
  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
  Egg yolk 1
  Salt To Taste
  Pepper To Taste
Directions

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.
Whisk again.
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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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