📝 About This Recipe
This classic British comfort dish elevates the humble haddock into a masterpiece of delicate texture and subtle, creamy flavor. By poaching the fish gently in aromatically infused milk, the flesh remains incredibly moist and takes on a velvety sweetness that water-based poaching simply cannot achieve. It is a sophisticated yet soulful meal that celebrates the flaky purity of white fish, finished with a bright touch of lemon and fresh herbs.
🥗 Ingredients
The Poaching Liquid
- 3 cups Whole milk (full fat provides the best texture)
- 2 pieces Bay leaves (fresh or dried)
- 6-8 pieces Black peppercorns (whole)
- 1/2 piece Yellow onion (thickly sliced)
- 2 sprigs Fresh thyme
The Fish
- 1.5 lbs Haddock fillets (skinless, pin bones removed, cut into 4 portions)
- 1/2 teaspoon Sea salt (for seasoning the fish)
The Sauce and Aromatics
- 3 tablespoons Unsalted butter (divided)
- 2 pieces Leeks (white and light green parts only, thinly sliced)
- 2 tablespoons All-purpose flour
- 2 tablespoons Fresh dill (finely chopped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 pinch Nutmeg (freshly grated)
- 1/2 teaspoon English mustard (optional, for a subtle kick)
👨🍳 Instructions
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1
Begin by preparing your poaching liquid: in a wide, shallow pan or deep skillet, combine the milk, sliced onion, bay leaves, peppercorns, and thyme sprigs.
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2
Place the pan over medium heat and bring the milk to a very gentle simmer. Do not let it boil vigorously, as this can cause the milk to separate and toughen the fish.
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3
Once simmering, reduce the heat to low and let the aromatics infuse the milk for about 5 minutes. The milk should be fragrant and steaming.
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4
Season the haddock fillets lightly with sea salt. Gently lower the fish into the warm milk, ensuring they are mostly submerged.
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5
Poach the fish for 6-8 minutes, depending on the thickness. The fish is ready when it is opaque throughout and flakes easily with a fork. Do not overcook!
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6
Using a wide slotted spatula, carefully lift the fish out of the milk and place them on a warm plate. Cover loosely with foil to keep warm.
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7
Strain the poaching milk through a fine-mesh sieve into a clean jug, discarding the solids (onion, herbs, peppercorns). Reserve this infused milk.
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8
Wipe out the skillet and melt 1 tablespoon of butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing for 4-5 minutes until soft and translucent but not browned.
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9
Add the remaining 2 tablespoons of butter to the leeks. Once melted, stir in the flour and cook for 1-2 minutes to create a blonde roux, stirring constantly.
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10
Slowly whisk in the reserved poaching milk, a little at a time, until a smooth, velvety sauce forms. Simmer for 3-4 minutes until thickened.
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11
Stir in the lemon juice, mustard (if using), nutmeg, and fresh dill. Taste and adjust seasoning with salt and white pepper.
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12
Carefully place the poached haddock back into the sauce for 30 seconds just to coat and reheat.
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13
Serve immediately in shallow bowls, spooning plenty of the creamy leek sauce over the fish.
💡 Chef's Tips
Use the freshest haddock possible; it should smell like the sea, not 'fishy'. If you can't find haddock, cod or pollock make excellent substitutes due to their similar flaky texture. Never let the milk reach a rolling boil; a gentle 'shiver' on the surface is the perfect poaching temperature. For an extra rich sauce, whisk in a tablespoon of heavy cream or a knob of cold butter right at the end. Save any leftover sauce—it makes a fantastic base for a quick seafood chowder the next day.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or boiled baby potatoes to soak up the sauce. Pair with steamed green beans or roasted asparagus for a bright, crunchy contrast. A crisp, dry white wine like a Chablis or Sauvignon Blanc cuts through the creaminess perfectly. Finish the plate with an extra wedge of lemon and a sprig of fresh dill for a professional presentation. Crusty sourdough bread is essential for mopping up every last drop of the milk-leek gravy.