Poached Haddock
Submitted by flc
Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
45 minPoaching haddock in milk is an old British and French technique that does two things at once: it cooks the fish gently without overcooking, and it infuses the poaching liquid with fish flavor for the sauce. That poaching liquid is the secret here. It gets reduced, thickened with a butter-flour roux, and turned into a delicate bechamel-style sauce.
Green grapes are the wildcard. Borrowed from the classic French dish sole Véronique, they add a cool, sweet pop that plays beautifully against the rich cream sauce and mild fish. Halve them first so they release their juice as the sauce warms.
Five to six minutes of gentle poaching is all haddock needs. The flesh should flake easily but still hold together.
Don’t let the milk boil. Aggressive simmering curdles dairy and leaves you with a grainy, separated sauce.
Chef Tips
- Use whole milk for the silkiest sauce. Skim and low-fat versions can break when reduced.
- Cook the flour-butter roux for a full minute before adding liquid. Raw flour tastes chalky even in a smooth sauce.
- Whisk in the hot poaching liquid gradually to prevent lumps. Half at first, then the rest.
- Serve right away. The sauce thickens as it cools and loses its glossy finish.
Variations
- Swap haddock for cod, pollock, or hake. All work beautifully with this technique.
- Add a splash of dry white wine to the poaching liquid for a more complex sauce.
- Finish with fresh tarragon or chervil for herbal lift; classic French touches.
Ingredients
Directions
In a large skillet, preferable stainless steel or enameled cast iron, bring the water and onion to a boil.
Add the milk, salt, and pepper, and add the fish fillets.
Reduce the heat and cook for 5 or 6 minutes. Turn off the heat and remove the fillets to a warm platter.
Over medium heat, reduce the poaching liquid by half.
Meanwhile, prepare the sauce.
In a small saucepan, over medium heat, melt the butter.
Add the flour and cook for a minute, while whisking, to cook the flour.
Whisk in half the cup of poaching liquid.
The sauce will thicken immediately.
Add the rest of the liquid and whisk well.
Add green grapes and return the sauce to a boil.
Adjust the seasoning and serve the sauce with Hot Green Beans and Artichokes over the fish.
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