Poached Finnan Haddock

Ingredients

1 x Regal Finnan Haddock, fresh or defrosted

300ml ( ½ pint) Milk

25g (1oz) Butter

1 Bay leaf

25g (1 oz) Plain flour

2 Eggs, hard-boiled and finely chopped

1 tbsp Parsley, chopped

Method

1) Put the haddock, skin side down, in a large frying pan. Add the bay leaf, then pour over the milk. Bring to the boil and gently simmer for 10-15 minutes until tender.


2) Transfer the fish to a warmed serving dish, reserving the milk. Cover and keep warm.

3) Melt the butter in a saucepan. Add the flour and cook gently for 1-2 minutes.


4) Remove from the heat and gradually stir in the reserved milk. Bring to the boil, stirring constantly, then simmer for 2-3 minutes until thick and smooth. Stir in the eggs and parsley.


5) Serve the fish whilst hot, along with the sauce.

Serves: 2

Provided By: Regal Recipe