This is one of the simplest of light supper dishes. Serve it with creamy mashed potatoes, or with thin slices of buttered toast, and, if you like, a green salad.
2 oz. butter
1 pint milk
1 ½ lb. smoked haddock, cut into four equal pieces
2 tablespoons cornflour
½ teaspoon black pepper
4 hot poached eggs
In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the milk and the haddock pieces. Bring the liquid to the boil. Reduce the heat to low, cover the pan and poach the haddock for 6 minutes. With a slotted spoon or fish slice, remove the haddock from the pan and set it aside on a warmed serving dish. Keep it warm while you prepare the sauce.
Haddock with Parsley Sauce and Haddock with Poached Eggs.
With a large spoon, transfer
3 table-spoons of the milk to a small mixing bowl. Add the cornflour and pepper and beat the mixture with a fork until it forms a smooth paste. Add the cornflour mixture to the milk in the saucepan and increase the heat to moderate. Bring the sauce to the boil, stirring constantly with a wooden spoon. Reduce the heat to low and simmer, stirring frequently, for
2 minutes or until the sauce is thick and smooth. Remove the pan from the heat.
Place a poached egg on each haddock slice. Surround the haddock with the sauce and serve immediately. iSfcv.