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Poached smoked haddock with sweet onion cream sauce

Poached smoked haddock with sweet onion cream sauce

 

Onions and fish aren't always perfect partners, but sweet onions complement the subtle flavor of fish very well.


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

  • 2 large sweet onions, thinly sliced

  • 2 Tbsp olive oil

  • 4 pieces smoked haddock, each weighing about 175 g (6 oz)

  • 150 ml (5 fl oz) vegetable or fish stock

  • 3 Tbsp double cream

  • Salt and black pepper

  • 1-2 Tbsp snipped fresh chives

  1. Cook the onions in the oil for 5 to 8 minutes until softened and a rich golden brown. Place the haddock on top of the onions, add the stock, then cover and simmer gently for 5 minutes, or until the fish is just done.

  2. Carefully lift the fish from the pan and set aside. Remove the onions with a slotted spoon and make nests of them on each of four warmed plates. Arrange the fish on top and keep warm.

  3. Boil the onion juices until well reduced then stir in the cream. Season the sauce to taste then add the chives. Spoon the sauce over the fish and serve immediately.

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