Haddock with Parsley Sauce is one of those most delicious of dishes which, because it is so easy to make, is often sadly neglected. Serve it with plenty of creamy mashed potatoes and peas or beans to preserve the delicate colour combination.
12- lb. fresh haddock, skinned and filleted
2 medium-sized onions, sliced and pushed out into rings
16 fl. oz. milk
½ teaspoon salt
1 oz. butter
1 tablespoons flour
½ teaspoon white pepper
4 tablespoons finely chopped parsley
Place the fish fillets on a wooden board and cut them into 6 pieces with a sharp knife. Place the fish on the bottom of a heavy saucepan and top with the onion rings. Pour over the milk and sprinkle with the salt. Place the saucepan over moderate heat and scald the milk (bring it to just below boiling point). Then reduce the heat to low, cover the pan and simmer the fish and onions for 15 minutes.
Remove the fish and the onions from the pan with a slotted spoon or a fish slice and place them in a warmed shallow serving dish. Keep warm. Set the cooking liquid aside.
In a small saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes, or until the sauce is thick and smooth.
Stir in the pepper and chopped parsley and reduce the heat to low. Cook for a further 1 minute. Pour the sauce over the fish and onions and serve immediately.