The finished recipe. Haddock in Parsley Sauce with Mash and PeasIngredients 1 to 6. 180 g Haddock fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 200 ml Skimmed milk. 10 g Plain flour. 6 g Butter. 180 g Potato (Raw, peeled weight.). 80 g Frozen peasIngredients 7 to 8. A large handful, chopped Fresh parsley. Plenty Black pepperStep 1. Boil the potato in chunks for fifteen minutes, drain, and mash with a splash of the milk and a good pinch of salt.Step 2. Put the haddock in a small pan with the rest of the milk, bring it to a bare simmer and poach for six minutes. Lift the fish onto a plate and keep the milk.Step 3. Melt the butter in the same pan, stir in the flour for a minute, then add the warm poaching milk a little at a time, whisking, until smooth. Simmer for three minutes.Step 4. Stir in the parsley and pepper, boil the peas for three minutes, and pour the sauce over the fish next to the mash.
Fuel8
