Haddock in Butter Sauce

Haddock in Butter Sauce

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You can usually find haddock on the fishmonger's slab all year round but it is at its best during the winter. If you want to use a slightly cheaper fish, cod, coley or pollack are all good substitutes, and to make a change you can use orange instead of lemon in the simple sauce.
Servings: 4
Calories: 220


  • 1 1/2 lb haddock fillets skinned and cut into 4 portions
  • 1/2 pint fresh milk plus 2 tbsp
  • finely grated rind of 1 lemon
  • salt and pepper
  • 1 tbsp cornflour
  • 1 oz butter
  • lemon slices and fresh parsley sprigs to garnish


  • Place the haddock in a large frying pan with 300 ml (1/2 pint) milk and the lemon rind. Season to taste. Gently simmer for 8 minutes, until the fish is tender. Transfer to a serving dish with a fish slice and keep warm.
  • Blend the cornflour with the 30 ml (2 tbsp) milk, then stir into the poaching liquid with the butter. Heat, whisking continuously, until the sauce thickens, boils and is smooth.
  • Spoon the sauce over the fish. Serve at once, garnished with lemon slices and fresh parsley sprigs.
Calories: 220 kcal
Carbohydrates: 5 g
Protein: 30 g
Fat: 8g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 113 mg
Sodium: 1020 mg
Potassium: 566 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 370 IU
Calcium: 88 mg
Iron: 1 mg
Cuisine British
Ingredients Fish & Seafood, Haddock
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