4 haddock fillets - 175 gm each
50 gm butter
150 ml milk
150 ml fish stock
1 bay leaf
4 tbsp plain flour
1 egg yolk
4 tbsp double cream
3 tbsp chopped fresh parsley
grated rind and juice of 1/2 lemon
boiled new potatoes and sliced carrots - to serve
Place the fish in the frying pan, add half of the butter, the milk, fish stock, bay leaf and seasoning, and heat over a medium heat to simmering point. Lower the heat, cover the pan and poach the fish for 10-15 minutes, depending on the thickness of the fillets, until the fish is tender ad the flesh just begins to flake.
Carefully transfer the fish to a warmed serving plate, cover and keep warm while you make the sauce. Return the cooking liquid to a medium heat and bring to the boil, stirring. Simmer for about 4 minutes, then remove and discard the bay leaf.
Melt the remaining butter in a saucepan, stir in the flour and cook, stirring, for one minute. Remove from the heat and gradually stir in the fish cooking liquid. Return to the heat and bring to the boil, stirring constantly. Simmer for about 4 minutes, stirring frequently.
Remove the pan from the heat, blend the cream into the egg yolk, then stir in the sauce with the parsley. Reheat gently, stirring, for a few minutes.
Remove from the heat, add the lemon juice and rind and season to taste. Pour into a sauceboat. Serve the fish with the sauce, new potatoes and carrots.
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