Fine English Cookery/Michael Smith 1998

Finnan Haddock with Parsley Sauce
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol


INGREDIENTS:
1-1/2 kg/3lb smoked haddock 1 litre/2 pints cold water a squeeze of lemon
a sprig of parsley salt and freshly ground white pepper PARSLEY SAUCE: 1/4 litre 1/2 pint fish stock
1/4 litre 1/2 pint single cream 100g/1oz plain flour 2 heaped tbsp freshly and very finely chopped parsley
a little lemon juice a pinch of castor sugar salt and freshly ground white pepper



1 Wash the fish; cut into serving pices.
2 Lightly oil the bottom of a shallow pan and put in the pieces of fish; cover with the water, season lightly, add parsley and lemon juice and then cover with a circle of oiled paper to fit the surface. Put a lid on the pan and poach slowly (rapid boiling breaks up the flesh), until the fish is just cooked-for about 15 minutes.
3 Remove the fish, taking out any bones and skin; arrange in a warm serving dish, cover with a damp cloth or wetted paper and a lid and keep warm. Reduce the cooking liquor down to half a pint by boiling rapidly.
4 Melt the butter in a small pan, stir in the flour, strain the fish stock onto this and whisk the sauce until it is smooth. Add the cream and cook for 5 minutes over a very low heat, stirring all the time.
5 Check the seasoning-there will probably be enough salt. Add a little lemon juice and a pinch of sugar. Stir in the abundance of parsley, pour over the waiting fish and serve immediately.
6 This rich, bright green parsley sauce is a worthy addition to any repertoire. The same technique can be used for any fish which you want to serve in this way.
7 It is always well to keep a little stock back, just in case the flour you are using is 'stronger' than usual and you whish to thin the sauce down a little.

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