📝 About This Recipe
This classic Northern European preparation transforms the humble haddock into a luxurious, melt-in-your-mouth delicacy. By gently poaching the fish in a fragrant bath of whole milk, aromatics, and peppercorns, the flesh remains incredibly moist and takes on a subtle, creamy sweetness. It is a sophisticated yet comforting pescatarian dish that celebrates the delicate texture of white fish without the need for heavy frying.
🥗 Ingredients
The Fish
- 1.5 pounds Fresh Haddock Fillets (skinless, cut into 4 equal portions)
- 1 teaspoon Kosher Salt (for seasoning the raw fish)
Poaching Liquid & Aromatics
- 3 cups Whole Milk (full fat provides the best texture)
- 2 pieces Bay Leaves (fresh or dried)
- 1 teaspoon Black Peppercorns (whole)
- 1 piece Large Leek (white and light green parts only, thinly sliced)
- 2 pieces Garlic Cloves (smashed)
- 3 sprigs Fresh Thyme
- 2 strips Lemon Zest (removed with a vegetable peeler)
Finishing Touches
- 2 tablespoons Unsalted Butter (cold, cubed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1 pinch Smoked Paprika (optional garnish)
👨🍳 Instructions
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1
Remove the haddock fillets from the refrigerator 15 minutes before cooking. Season both sides lightly with kosher salt and set aside.
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2
In a wide, shallow sauté pan or a deep skillet, combine the whole milk, bay leaves, peppercorns, smashed garlic, thyme sprigs, and lemon zest strips.
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3
Add the sliced leeks to the milk mixture. Place the pan over medium heat and bring the liquid to a very gentle simmer.
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4
Once the milk begins to steam and tiny bubbles form around the edges (do not let it reach a rolling boil), reduce the heat to low.
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5
Carefully slide the haddock fillets into the poaching liquid. The milk should just barely cover the fish; if not, add a splash more milk or water.
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6
Maintain a very low heat. The liquid should barely quiver, not bubble. This 'gentle' heat is the secret to a silky texture.
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7
Poach the fish for 8-10 minutes, depending on the thickness of the fillets. The fish is done when it is opaque throughout and flakes easily with a fork.
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8
Using a wide slotted spatula, carefully lift the fish out of the milk and transfer to a warm plate. Cover loosely with foil to keep warm.
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9
Strain the poaching liquid through a fine-mesh sieve into a clean saucepan, discarding the aromatics but reserving the softened leeks if you wish to serve them.
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10
Bring 1/2 cup of the strained poaching liquid to a simmer over medium-high heat. Whisk in the cold butter cubes one at a time until the sauce slightly thickens and becomes glossy.
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11
Stir in the fresh dill and a squeeze of lemon juice. Taste and add a pinch of salt if needed.
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12
Place each fillet into a shallow bowl, spoon the buttery dill sauce over the top, and garnish with a tiny pinch of smoked paprika for color.
💡 Chef's Tips
Use the freshest haddock possible; it should have a clean, oceanic scent and firm flesh. Never let the milk boil rapidly, as this will cause the proteins in the fish to tighten and become rubbery. If you cannot find haddock, cod or pollock make excellent substitutes due to their similar flake and flavor profile. For an even richer sauce, you can swap half a cup of the milk for heavy cream. Be gentle when handling the cooked fish; it becomes very delicate once poached and can break apart easily.
🍽️ Serving Suggestions
Serve alongside buttery mashed potatoes or boiled baby potatoes to soak up the poaching liquid. A side of steamed asparagus or sautéed snap peas adds a vibrant crunch and color to the plate. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. Crusty sourdough bread is essential for mopping up any leftover dill and milk sauce. For a traditional touch, serve with a small side of soft-poached eggs for a 'Finnan Haddie' inspired breakfast.