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Haddock with Beetroot Sauce

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675g/1 1/2 lb Haddock fillet
Salt and pepper
Water or fish stock to cover
Juice of 1 lemon
A few peppercorns
1 bay leaf
Parsley to garnish

Beetroot sauce:
25g/1oz Butter
25g/1oz Plain Flour
240ml/8 fl. oz. milk
1 Egg yolk
1 medium-sized Beetroot, cooked and diced


  • Preheat the oven to 180ºC, 350ºF, Gas mark 4.

  • Wash and skin the fillet and cut into 4 portions. Sprinkle with salt, pepper and lemon juice, lay them in a greased ovenproof dish with the bay leaf and peppercorns and pour on just enough liquid to cover. Bake in the centre of the oven for 20 minutes.

  • Meanwhile, melt the butter in a pan and add the flour. Cook for 2 - 3 minutes and remove from heat. Gradually stir in the milk, little by little. return to the heat and bring to the boil stirring all the time and cook until thickened. Then add the egg yolk and beetroot and cook for another couple of minutes.

  • To serve - transfer the fish to a warmed dish, pour the sauce over and garnish with parsley.

Serves 4