Haddock with parsley and whisky sauce

    20 min

    Poaching fillets of protein-rich haddock keeps the fish beautifully moist and the fat content low.

    6 people made this

    Serves: 4 

    • 4 haddock fillets, skinned, about 115g (4oz) each
    • 1 tablespoon dry white wine
    • 1 blade of mace
    • 2-3 parsley stalks (use leaves in sauce)
    • 2-3 chives
    • 1 bay leaf
    • ½ teaspoon green or black peppercorns
    • For the sauce
    • 1 small handful of parsley leaves
    • 1 small handful of spinach leaves
    • 2-3 chives
    • 1 teaspoon capers
    • 1 teaspoon vegetable oil
    • 1 teaspoon whisky
    • 1 teaspoon lemon juice
    • ½ teaspoon mustard
    • Salt and black pepper
    • ½ teaspoon sugar (optional)

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place the fish fillets in a single layer in a large frying pan. Add cold water just to cover the fish, then add the wine, mace, parsley stalks, chives, bay leaf and peppercorns. Bring to a simmer, then reduce the heat and poach gently for 5-8 minutes, until the flesh is opaque.
    2. Meanwhile, put the parsley and spinach leaves, chives, capers, oil, whisky, lemon juice and mustard in the small bowl of a food processor or in a blender. Alternatively, put in a small bowl and use a hand-held blender.
    3. Remove 3 tablespoons of hot cooking liquid from the pan and add it to the sauce ingredients. Blend to a smooth purée. Add salt and pepper to taste, and a little sugar if the sauce seems too sharp. Process again briefly.
    4. Using a slotted spoon, carefully lift the fish from the cooking liquid and pat dry. Place on warmed serving plates, pour the sauce over the top and serve. (The poaching liquid can be strained and frozen for later use in other fish dishes, soups, sauces and risottos.)


    Cod, halibut, sea bass or salmon can be used in place of haddock. Increase the cooking time to account for their size and density.

    Nutrients per serving

    Vitamins B6, B12, niacin

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