Poached Supreme of Haddock with Anchovy Sauce (Supreme d'Aigl
Ingredients
- 4.2 pint water
- 2 lemons
- 1 tsp salt
- 10 haddock supremes each weighing about 3 1/2 oz
- 1 pint Anchovy Sauce.
- 3 lemons
- picked parsley
- 30 plain boiled potatoes
Instructions
- Boil the water, lemon juice and salt; add the steaks, bring back to boiling point, skim and simmer gently for 10 minutes until cooked.
- Remove the tronons, drain and remove the skin and centre bone.
- Dress the fish on a serving dish with a little of the cooking liquid, garnish with slices of lemon, picked parsley and the plain boiled potatoes.
- Serve the 600 ml Anchovy Sauce. separately in a sauceboat.
Calories: 598 kcal
Carbohydrates: 118 g
Protein: 32 g
Fat: 1g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 54 mg
Sodium: 4208 mg
Potassium: 3185 mg
Fiber: 16 g
Sugar: 8 g
Vitamin A: 87 IU
Vitamin C: 155 mg
Calcium: 128 mg
Iron: 6 mg