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.

Ingredients:

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

Directions:

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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