Haddock Recipes

Haddock with a Lemon Sauce recipe

Traditionally, lemon is a fantastic flavour that works well with all sorts of fish. Serve this lemon haddock with some buttered new potatoes.


  • 300ml fish stock
  • 2 bay leaves
  • Peppercorns
  • 1 egg
  • Sprigs of dill
  • 4 haddock fillets
  • 1 lemon
  • 2 tsp. arrowroot


  1. Zest the lemon and then cut it in two and squeeze all the juice from it.

  2. Place the stock, lemon zest, bay leaves, peppercorns and sprigs of dill into a saucepan and bring the liquid to a simmer. Place the haddock fillets into the liquor and cook them for around 8 minutes or until flaking and tender.

  3. Drain the stock and reserve 150ml of it.

  4. Mix the lemon juice and the arrowroot in a saucepan, stirring all the time until combined and thickened. Add the stock in to the mixture, very slowly, stirring all the time until smooth and thickened.

  5. Whisk the egg in a jug and then pour it into the sauce mixture very slowly, whisking constantly for around 4 minutes to prevent the egg from curdling. Once thickened, pour the sauce over the fish fillets.

Author: Laura Young.

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300mlabout 1 ¼ cups (1.268 cups based on 236.59 mililitres in a US cup)


Published: April 11, 2011
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