Haddock with Beetroot Sauce
is one of the recipes which we have been given
permission to reproduce by another of the UK recipe
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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
25g/1oz Plain Flour
240ml/8 fl. oz. milk
1 Egg yolk
1 medium-sized Beetroot, cooked and diced
the oven to 180ºC, 350ºF, Gas mark
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.
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.
serve - transfer the fish to a warmed dish,
pour the sauce over and garnish with parsley.