Ingredients: 3 pounds smoked Haddock or Finny Haddock 4 cups cold water Squeeze of lemon 1 sprig parsley Salt and freshly ground white pepper Parsley Sauce Ingredients: 1 cup fish stock 1 cup single cream 1 ounce plain flour A little lemon juice Pinch of castor sugar Salt and freshly ground white pepper 2 tablespoons freshly and very finely chopped parsley

Serves/Makes: 8 - 10

How to cook English Smoked Haddock with Parsley Sauce:

• Wash the fish; cut into serving pieces.
• Lightly oil the bottom of a shallow pan and put in the pieces of fish; cover with the water, season lightly, add parsley and lemon juice and then cover with a circle of oiled paper to fit the surface.
• Put a lid on the pan and poach slowly (rapid boiling breaks up the flesh), until the fish is just cooked-for about 15 minutes.
• Remove the fish, taking out any bones and skin; arrange in a warm serving dish, cover with a damp cloth or wetted paper and a lid and keep warm.
• Reduce the cooking liquor down to half a pint by boiling rapidly.
• Melt the butter in a small pan, stir in the flour, strain the fish stock onto this and whisk the sauce until it is smooth.
• Add the cream and cook for 5 minutes over a very low heat, stirring all the time.
• Check the seasoning-there will probably be enough salt.
• Add a little lemon juice and a pinch of sugar.
• Stir in the abundance of parsley, pour over the waiting fish and serve immediately.
• This rich, bright green parsley sauce is a worthy addition to any repertoire.
• It is always well to keep a little stock back, just in case the flour you are using is 'stronger' than usual and you wish to thin the sauce down a little.

Notes: