Poached Supreme of Haddock with Anchovy Sauce

Poached Supreme of Haddock with Anchovy Sauce (Supreme d'Aigl

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Servings: 10
Calories: 598


  • 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


  • 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
Cuisine French
Ingredients Fish & Seafood
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