Boiled Haddock
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg fish (haddock, without head, tail, fins)
- 2 bay leaves
- some vinegar
- 3 tablespoon butter
- 3 tablespoon flour
- 1 pinch (s) sugar
- Salt and pepper, whiter
- 125 ml cream or crème fraîche
- 2 stalks parsley
- 1 tablespoon mustard, medium hot
Print Recipe
Pin Recipe Instructions
- Cover the gutted and cleaned fish in a saucepan with water, add salt, bay leaf and plenty of vinegar. Bring everything to the boil briefly and then let it simmer over a low flame for about 15 minutes.
- Then take the fish out of the pan, debone and cut into pieces (size as desired - preferably into bite-sized pieces). Let the pieces of fish soak in the still hot brew!
- Heat the butter in the pan, add the flour and sweat. Add enough of the fish stock, stirring constantly, to create a slightly creamy sauce after it has boiled. Add the mustard and simmer on a very low flame for about 10 minutes. Now add the cream or crème fraîche and chopped parsley and season with salt and pepper.
- Serve with boiled potatoes and lettuce (e.g. cucumber salad).
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