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, coky or pollack are all good substitutes, and to make a change you can use orange instead of lemon in the simple sauce.
SERVES 4
700 g.(1 1/2 lb) haddock fillets, skinned and cut into 4 portions
300 ml (1/2 pint) fresh milk plus 30 ml (2 tbsp) finely
grated rind of 1 lemon
salt and pepper
15 ml (1 tbsp) cornflour
25 g (l oz) butter
lemon slices and fresh parsley sprigs, to garnish
1. 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.
2. 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.
3. Spoon the sauce over the fish. Serve at once, garnished with lemon slices and fresh parsley sprigs.
