Poached Haddock With Herbs Recipe
Ingredients
| Smoked haddock | 1 1⁄2 Pound | |
| Milk | 1 Cup (16 tbs) | |
| Chervil | 1 Small | |
| Parsley bunch | 1 Small | |
| Tarragon | 1 Small | |
| Hard boiled egg | 1 , finely chopped | |
| Lemons juice | 3 Tablespoon | |
| Heavy cream | 1 Teaspoon | |
| Butter | 6 Tablespoon | |
| Parsley sprigs | 3 | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
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.
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.
Chef
