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Poached Haddock
Recipe By : Jeanette Pothier & Ann Rislove
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
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1 cup water
1/2 cup onion -- sliced thin
2 cups 2% low-fat milk
1/4 teaspoon sea salt
Pepper
4 ounces Haddock fillet
4 ounces Haddock fillet
4 ounces Haddock fillet
4 ounces Haddock fillet
Sauce
1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup liquid from poaching fish
20 green grapes -- optional
In a large skillet, preferable stainless steel or enameled cast iron, bring the
water and onion to a boil. Add the milk, salt, and pepper, and add the fish
fillets. Reduce the heat and cook for 5 or 6 minutes. Turn off the heat and
remove the fillets to a warm platter.
Over medium heat, reduce the poaching liquid by half. Meanwhile, prepare the
sauce. In a small saucepan, over medium heat, melt the butter. Add the flour
and cook for a minute, while whisking, to cook the flour. Whisk in half the
cup of poaching liquid. The sauce will thicken immediately. Add the rest of
the liquid and whisk well. Add green grapes and return the sauce to a boil.
Adjust the seasoning and serve the sauce with Hot Green Beans and Artichokes
over the fish. Garnish with Parsley
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NOTES : 3 protein blocks per serving
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