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fish stock milk haddock salt black pepper heavy cream mustard sugar sour cream unsalted butter flat leaf parsley
Viewed: 6 - Published at: 4 years agoIngredients
- 4 cups fish stock
- 1 cup milk
- 3 lbs haddock fillets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 1/4 teaspoon sugar
- 2 tablespoons sour cream
- 4 tablespoons unsalted butter, cut in pieces and at room temperature
- 2 tablespoons flat leaf parsley, minced
Method
- Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
- Bring to a simmer over medium heat.
- Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
- Carefully move the fish to a heated platter, cover, and keep warm.
- Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes).
- Reduce heat to medium, add the cream, and cook for 2 more minutes.
- whisk in the mustard, sugar, and sour cream, bring back to a simmer.
- Whisk in the butter, a bit at a time, until fully incorporated.
- Add any juice that has accumulated on the platter, then strain the sauce over the fish.
- Sprinkle with parsley, then serve immediately.
