Ingredients
- 1 carrot, chopped
- 1 leek, chopped
- 1 celery rib, chopped
- 1 onion, quartered
- 3 peppercorns
- 1 bay leaf
- ½ teaspoon salt
- ½ lemon or 1 tablespoon lemon juice
- 1¾ pound cod, haddock, or sole fillets
- 3 tablespoons butter
- 1 small onion, finely chopped
- ¼ cup all-purpose flour
- 2½ cups reserved poaching liquid
- ½ cup half-and-half cream
- ½ can sliced mushrooms
- Salt, to taste
- 1 pinch sugar
- Chopped fresh parsley or dill, for garnish
Instructions
- In a large saucepan, combine the carrot, leek, celery, quartered onion, peppercorns, bay leaf, salt, and lemon. Add enough water to cover and bring to a boil.
- Reduce heat, cover, and simmer for 15–20 minutes to develop a flavorful stock.
- Gently place the fish fillets into the hot stock. Bring back to a gentle simmer and poach for about 10 minutes, or until the fish is just cooked through and tender.
- Remove the fish carefully and set aside. Strain and reserve 2½ cups of the poaching liquid.
- In a separate saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until lightly browned.
- Stir in the flour to form a smooth roux. Gradually whisk in the reserved poaching liquid and cream, stirring constantly until the sauce is smooth and thickened.
- Add the sliced mushrooms, a pinch of sugar, and salt to taste. Simmer gently for a few minutes.
- Cut the poached fish into large chunks and gently add to the sauce. Spoon sauce over the fish and warm through over low heat.
- Garnish with fresh parsley or dill and serve immediately with boiled potatoes or rice.
Notes
- Use any mild white fish like cod, haddock, or sole.
- Frozen fish is fine if fully thawed and patted dry before cooking.
- For added flavor, try adding a splash of white wine to the poaching liquid.
- Capers or asparagus tips can be added for variation.
- Leftovers can be stored in the fridge for up to two days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: German
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
