Haddock Poached in White Wine (aiglefin à la Dugléré) Recipes

Ingredients :

2lb baby haddock

2 tomatoes

5oz onions

butter

1 shallot (optional)

1 tbsp chopped parsley

3.5oz white wine

salt, pepper

Sauce:

2 tbsp beurre manié

1 tsp lemon juice

2 tbsp cream

chopped parsley for garnish

Cut the 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 very finely. 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 manié, lemon juice and cream. Mix well and pour over the fish.

Serves 4

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