Haddock with Egg & Sultana Sauce

When I read of this combination in an old Scottish cookbook I thought mmm is that even going to taste good? I trusted my gut feeling and created this recipe inspired by the combination in the Old Scottish cookbook and it was delicious! It was a pleasant surprise and was very similiar in flavour to a Russian recipe I had made a few months back.

The haddock I used for this recipe was fresh out of the fish van to the pan. I love cooking fish this fresh. The fish was cooked delicately in milk and drizzled with the egg sauce made from the cooking milk. The cooking milk was flavoured so well with the haddock flavour and made the most delicious sauce with the chopped egg and sultanas.

You could also try this recipe with another type of white fish e.g. lemon sole might work quite well with this recipe too. The side dish of leeks was made by cooking up some sliced leeks, onions and mushrooms. You could also have added in a little sliced kale or spinach to make a delicious side dish and the carrots are quite simply boiled carrots. Nothing fancy…just delicious!

Recipe Ingredients

Serves 3

3 large fresh haddock fillets

500ml of whole milk

2 medium hard boiled eggs chopped into small pieces

75g of sultanas

25g of butter

1-2tbsp of flour

juice of half a lemon

chopped parsley to garnish

salt and pepper

vegetables to serve

Recipe Instructions

  1. Pour the milk into a large shallow pan and place the fish in the milk.
  2. Gently bring the fish to a simmer and cook on a medium heat for 10-15minutes until the fish is cooked through.
  3. Remove the fish from the pan and set aside in a warm oven. (no further cooking is required, just somewhere to keep the fish warm)
  4. Carefully pour the milk into a jug.
  5. Add the butter into a small pan and melt. Add in the flour and stir through to create a paste. Keep stirring for about a minute.
  6. Slowly pour in the milk into the pan with the butter and flour mix and whisk through gently.
  7. Simmer gently and keep whisking until a thickened sauce consistency is reached.
  8. Add the chopped egg and sultana to the sauce and stir through. FInally add in the lemon juice and gently stir.
  9. Serve up the warm fish on the plate and pour the sauce over the top seasoning with salt and pepper, chopped parsley and a slice of lemon.
  10. Serve with side vegetables of choice and perhaps a slice of bread. Enjoy!

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