Summary

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

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Instructions

1. Place the cleaned haddock in a large saucepan and cover with water. Add salt, the 2 bay leaves, and plenty of vinegar. Bring to a boil over medium-high heat, then reduce to low heat and simmer for 15 minutes.
2. Remove the fish from the saucepan. Debone and cut into bite-sized pieces. Return the pieces to the hot cooking liquid.
3. Heat the 3 tablespoons of butter in a separate pan over medium heat. Add the 3 tablespoons of flour and stir constantly for 2 minutes. Gradually add hot fish stock from the first pan, stirring constantly, until the mixture is slightly creamy. Stir in the mustard and simmer on low heat for 10 minutes. Add the cream or crème fraîche and chopped parsley, and season with salt, pepper, and a pinch of sugar.
4. Serve the fish pieces and sauce.