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Haddock With Cream Sauce
Lightly fried and crispy haddock with a tangy cream sauce from Every Day French Cooking by Henri-Paul Pellaprat.
We recommend using
Also- Whisk
- Small Bowls
Ingredients
- 1 lb Haddock fillet
- 1/4 cup Milk
- 1/4 cup Flour
- 3 tbsp Butter
- 1/2 cup Light Cream
- 1/4 tsp White Vinegar
- To Taste Black Pepper
- Small Bunch Fresh Parsley
Instructions
- Wash and dry haddock fillets.
- Cut into serving size portions.
- Dip pieces into milk and roll in flour.
- Fry at low heat until light brown on both sides.
- Transfer to warmed platter.
- Pour cream into the skillet and add the vinegar, boil briskly for 2 minutes.
- Season with black pepper to taste.
- Pour over fish and sprinkle with chopped parsley.
- Serve.
