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Smoked Haddock and Parsley Sauce Recipe

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This recipe for Smoked Haddock and Parsley Sauce is from Out of the Box Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound smoked haddock
2 tablespoons butter
2 tablespoons all-purpose flour
1˝ teaspoons Colmans™ English mustard (optional)
1 cup milk, more as needed
1 handful fresh flat-leaf parsley, chopped
Salt, to taste
Black pepper, to taste
Directions:
Directions:
1) Steam, fry, or boil your fish until it is cooked. (See notes)
2) While your fish cooks, make your parsley sauce.
3) In a medium-sized saucepan, melt the butter over medium heat.
4) Stir in the flour and mustard (if using).
5) Stir thoroughly to form a thick paste. Cook gently for 2 to 3 minutes more, watching the heat to ensure the paste does not burn. This will cook off the taste of raw flour in the finished sauce.
6) Gradually whisk in the milk. Bring to a boil, lower the heat, and simmer for 5 minutes, frequently whisking to make sure there are no lumps. The sauce should be quite thick but still pouring consistency. If too thick, add a little more milk.
7) Add the fresh parsley and stir well.
8) Season with a salt and a pinch of black pepper. Taste and add more as needed.
9) Keep the sauce warm, on low heat, until needed. If keeping sauce warm for more than 15 minutes, laying a piece of buttered parchment paper on the surface will prevent a skin from forming. If a slight skin does form, whisk thoroughly over heat, and it should disappear.
10) Lay your fish on a serving plate and top with parsley sauce.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
* In my opinion, boiling your fish is the best way to make it. Serve it with mashed potatoes. It's amazing. - Tommy

 

 

 

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