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Aberdeen Buttered Haddock
A classic Scottish dish from Aberdeen, featuring haddock poached in a rich, buttery sauce infused with herbs and a hint of lemon.
🧂 Ingredienser
- 4 x 150g Haddock fillets(skinless and boneless)
- 100 g Butter
- 200 ml Milk
- 2 tbsp Fresh parsley(chopped)
- 1 tbsp Fresh chives(chopped)
- 1 tbsp Lemon juice
- to taste Salt
- to taste White pepper
- 1 tbsp Flour(for dusting (optional))
👨🍳 Fremgangsmåte
- 1
Pat the haddock fillets dry with kitchen paper. Season lightly with salt and white pepper. If desired, lightly dust each fillet with flour.
💡 Profesjonelle tips: Dusting with flour helps the fish hold its shape and absorb the sauce. - 2
In a wide, shallow pan or skillet, melt the butter over medium-low heat.
- 3
Pour in the milk and bring to a gentle simmer. Do not boil vigorously.
- 4
Carefully place the haddock fillets into the simmering milk and butter mixture. Ensure the fish is mostly submerged.
💡 Profesjonelle tips: Use a pan large enough to hold the fish in a single layer. - 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.
💡 Profesjonelle tips: The fish should be cooked through but still moist. - 6
Remove the haddock fillets from the pan and set aside on a warm plate.
💡 Profesjonelle tips: Keep the fish warm while you finish the sauce. - 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
Stir in the chopped parsley, chives, and lemon juice. Season the sauce with salt and white pepper to taste.
💡 Profesjonelle tips: Taste and adjust seasoning as needed. - 9
Pour the warm butter sauce over the haddock fillets.
💡 Profesjonelle tips: Serve immediately.
💡 Profesjonelle tips
- ✓Use fresh, good quality haddock for the best flavour.
- ✓Poaching at a gentle simmer is key to tender, flaky fish.
- ✓Don't discard the poaching liquid; it forms the base of the delicious sauce.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a pinch of nutmeg to the sauce for a subtle warmth.
- Incorporate a tablespoon of double cream into the sauce for extra richness.
- Serve with boiled new potatoes and steamed green beans.