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Haddock with Butter Sauce
- Serves
4
- Difficulty
Easy
Published 1977
Haddock is plentiful all year round but at its best during the cold winter months. Haddock has a delicate flavour and a firm white flesh, more expensive to buy than cod but excellent to use in recipes.
Ingredients
675 g 1½ lb - salt
3–4 tablespoons
Method
Skin the haddock fillet, remove any bones and cut the fish into
Add the milk and the butter in small pieces, then cover with a buttered paper. Place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake
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