Haddock with Dill Sauce

Name: Haddock with Dill Sauce (Łupacz gotowany)
Cuisine: Polish
Ingredients: 50 g/2 oz/¼ cup butter; 4 haddock fillets, about 185 g/6½ oz each; 200 ml/7 fl oz/scant 1 cup milk; 200 ml/7 fl oz/scant 1 cup fish stock; 3-4 bay leaves; 75 ml/5 tbsp plain (all-purpose) flour; 150 ml/¼ pint/⅔ cup double (heavy) cream; 1 egg yolk; 30 ml-45 ml/2-3 tbsp chopped fresh dill; salt and ground black pepper, to taste; salt and ground black pepper, to taste; dill fronds and slices of lemon, to garnish (optional); dill fronds and slices of lemon, to garnish (optional)

Łupacz gotowany

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Dill is Poland’s favourite herb, and here it is used to lift the simple cream sauce that accompanies the moist fillets of poached haddock. Serve on its own, or with seasonal vegetables.

Ingredients

50 g/2 oz/¼ cup butter
4 ha

Europe
Poland
Fish course
Pescatarian
Eastern Europe

Method

Melt 25g/1oz/2 tbsp butter in a frying pan, then add the haddock fillets, milk, fish stock, bay leaves, and salt and pepper to taste.
Bring to a simmer, then poach the fish gently over a low heat for 10-15 minutes until tender.
Meanwhile