Lemon-Butter Smoked Haddock (Printable Version)
# What You Need:
→ Fish
01 -
4 smoked haddock fillets, skinless (about 5 oz each)
02 -
1½ cups whole milk
03 -
1 bay leaf
04 -
4–5 black peppercorns
05 -
1 small garlic clove, lightly crushed
→ Lemon-Butter Sauce
06 -
4 tbsp unsalted butter
07 -
2 tbsp fresh lemon juice
08 -
1 tsp lemon zest
09 -
1 tbsp chopped fresh parsley or chives
10 -
Salt and pepper to taste
→ To Serve
11 -
Steamed baby potatoes or mashed potatoes
12 -
Cooked greens (e.g., spinach or peas)
13 -
Extra lemon wedges
# Steps to Follow:
01 -
In a wide skillet or shallow saucepan, add milk, bay leaf, peppercorns, and garlic. Bring to a gentle simmer over medium heat.
02 -
Add smoked haddock fillets in a single layer. Cover and gently poach for 8–10 minutes until fish flakes easily. Remove fish with a slotted spatula and keep warm.
03 -
Strain and discard solids from the poaching milk (optional: reserve a few tablespoons for sauce).
04 -
In a small saucepan, melt butter over low heat. Stir in lemon juice, zest, parsley, and a touch of reserved poaching milk if desired. Season with salt and pepper.
05 -
Plate fish and spoon warm lemon-butter sauce over the top. Serve with potatoes and greens.
# Additional Notes:
01 -
Avoid boiling the milk to prevent curdling.
02 -
A touch of Dijon mustard can be added to the butter sauce for extra zing.
03 -
Can be made dairy-free with plant milk and vegan butter, though flavor will differ.