Haddock with Beetroot Sauce
Hot Fish Vegetables Herbs Main course
675g/1˝ lb Haddock fillet
or fish stock to cover
of 1 lemon
the Beetroot Sauce
fl. oz. Milk
medium-sized Beetroot, cooked
1. Preheat the
oven to 180C, 350F, Gas mark 4.
2. Wash and
skin the fillet and cut into 4 portions. Sprinkle with salt, pepper and lemon juice, lay them in a greased ovenproof dish with
the bay leaf and peppercorns and pour on just
enough liquid to cover. Bake in the centre of the oven
for 20 minutes.
melt the butter in a pan and add the flour. Cook for 2-3 minutes and
remove from heat. Gradually stir in the milk, little by little. return to the
heat and bring to the boil stirring all the
time and cook until thickened.
Add the egg
yolk and beetroot and cook for another couple of minutes.
5. To serve -
transfer the fish to a warmed dish, pour the sauce over and garnish with
Serving Suggestions :
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