Recipe of Super Quick Homemade My Poached Smoked Haddock Fillets in Green Beans
by Cecilia Miles
Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, my poached smoked haddock fillets in green beans. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
My Poached Smoked Haddock Fillets in Green Beans is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. My Poached Smoked Haddock Fillets in Green Beans is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook my poached smoked haddock fillets in green beans using 12 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make My Poached Smoked Haddock Fillets in Green Beans:
Get 4 Frozen Smoked Haddock Fillets
Get 1/4 cup water
Make ready 1/4 cup Parsley
Make ready Pinch salt
Prepare 2 tbls lemon juice
Take 1/2 tsp Black pepper
Make ready Lemon parsley sauce
Get 1/2 cup milk
Make ready 1 tsp butter
Make ready Pinch salt
Get 2 basil leaves broken up
Get 1 tsp dried or fresh parsley
Instructions to make My Poached Smoked Haddock Fillets in Green Beans:
In a non stick frying pan with a lid add the water heat to boil
Next add the yellow fish pinch Salt and 1 cup Greek Beans and pepper
Add the lemon and let it simmer for 5 - 10 minutes
The sauce. Mix 2 tsp flour in 1/2 cup milk and stir to mix
Add the butter stir then add to a small saucepan
Heat up slowly and stir add the salt n pepper and stir in
Add 1 tsp dried parsley and stir to mix in keep stirring
Next carefully pour some of the liquid that the fish is cooked in about 6 tbls full mix in should be thick.
Now add 2 tbls lemon juice and stir
Add the Basil leaves and chop small stir in.
Simmer.5 minutes
Add the fish and green beans to the serving plate and serve with some lovely boiled jersey potatoes just add 2 or 3 spoonfuls of the sauce to the plate is enough.
Serve hot.
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