👨‍🍳 Ohjeet

1. 1

   Pat the haddock fillets dry with kitchen paper. Season lightly with salt and white pepper. If desired, lightly dust each fillet with flour.

   💡 Ammattilaisvinkit: Dusting with flour helps the fish hold its shape and absorb the sauce.
2. 2

   In a wide, shallow pan or skillet, melt the butter over medium-low heat.

3. 3

   Pour in the milk and bring to a gentle simmer. Do not boil vigorously.

4. 4

   Carefully place the haddock fillets into the simmering milk and butter mixture. Ensure the fish is mostly submerged.

   💡 Ammattilaisvinkit: Use a pan large enough to hold the fish in a single layer.
5. 5

   Poach the haddock gently for 8-12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Avoid overcooking.

   💡 Ammattilaisvinkit: The fish should be cooked through but still moist.
6. 6

   Remove the haddock fillets from the pan and set aside on a warm plate.

   💡 Ammattilaisvinkit: Keep the fish warm while you finish the sauce.
7. 7

   Increase the heat slightly under the pan and let the remaining milk and butter mixture reduce for 2-3 minutes until it thickens slightly into a sauce.

8. 8

   Stir in the chopped parsley, chives, and lemon juice. Season the sauce with salt and white pepper to taste.

   💡 Ammattilaisvinkit: Taste and adjust seasoning as needed.
9. 9

   Pour the warm butter sauce over the haddock fillets.

   💡 Ammattilaisvinkit: Serve immediately.