Haddock Poached in White Wine (aiglefin ŕ la Dugléré) Recipe
Haddock Poached in White Wine (aiglefin ŕ la Dugléré) Recipes
2lb baby haddock
1 shallot (optional)
1 tbsp chopped parsley
3.5oz white wine
2 tbsp beurre manie
1 tsp lemon juice
2 tbsp cream
chopped parsley for garnish
haddock into slices about 1.5inch thick. Discard the head and tail.
Peel, de-seed and cut the tomatoes into pieces; peel and chop the onions
Butter an ovenproof dish and put the vegetables and parsley
on to it. Arrange the slices of fish on top and pour over the wine.
Season well, cover with tinfoil and bake in a moderate oven (180C, 350F,
Gas 4) for 50 minutes.
When the fish is cooked, remove it to a serving
plate and keep warm. Transfer the vegetables and cooking liquor to a
saucepan and bring to the boil, then add the beurre manie, lemon juice
and cream. Mix well and pour over the fish.