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A Weekday Menu Recipe

Haddock with Beetroot Sauce
   HT  MC    20mins


Serve     Hot  Fish  Vegetables  Herbs    Main course



675g/1˝ lb Haddock fillet

Salt and pepper

Water or fish stock to cover

Juice of 1 lemon

A few peppercorns

1 bay leaf

Parsley to garnish

For the Beetroot Sauce

25g/1oz Butter

25g/1oz Plain Flour

240ml/8 fl. oz. Milk

1 Egg yolk

1 medium-sized Beetroot, cooked

and diced





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.


3. Meanwhile, 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. 


4. 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 parsley.



Serving Suggestions :


Duchesse Potatoes Steamed Kale


Pan-Fried Crumbed Apples



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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