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Poached Haddock

Yield 6 servings


  • 2 pounds skinned haddock fillets
  • 1 1/4 cups milk
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon dry mustard
  • 1/4 teaspoon white pepper
  • 2 hard-cooked eggs, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika

How to Make It

  1. Place fish in a well-greased large skillet. Pour milk over fish. Cover; bring to a boil. Reduce heat; simmer 8 minutes or until fish flakes easily when tested with a fork. Remove to a serving platter; keep warm. Reserve milk in skillet.

  2. Combine butter, flour, mustard, and pepper. Add to hot milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add egg, parsley, and salt, mixing well. Pour sauce over warm fish; sprinkle with paprika.

Oxmoor House Homestyle Recipes