
Preparation time
less than 30 mins
less than 30 mins
Cooking time
10 to 30 mins
10 to 30 mins
Serves
Serves 4
Serves 4
Mustard and spice add zing to this milk-poached haddock.
Ingredients
- 2 haddock fillets
- 568ml/1 pint milk
- 2 bay leaves
- 8 peppercorns
- 1 onion, chopped
- 25g/1oz butter
- 1 carrot, roughly chopped
- ½ a swede, roughly chopped
- 1 waxy potato, roughly chopped
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tbsp plain flour
- 2 tbsp chopped flatleaf parsley
Method
- Cut the haddock fillets in half and place in a pan with the milk, bay leaves and peppercorns. Bring to the boil and then allow to infuse with the heat off and a lid on.
- Fry the onion on a low heat in a pan with some butter. Add the carrot, swede and potato to the onion and fry in the pan with the mustard seeds and turmeric, until lightly browned.
- Remove the haddock from the milk, set aside and reserve the milk.
- Scatter the flour over the vegetables and cook for a couple of minutes. Pour the infused milk over the vegetables with the heat on and stir continuously until you are left with a thick sauce. Cook the vegetables in this sauce until they are soft.
- Return the haddock to the pan to warm through and then add the chopped parsley before serving.