Ingredients For Butter Poached Haddock:
- 1 1/2 to 2 pounds [680 g to 1 kg] haddock fillets
- 3 tablespoons [45 mL] pickling salt
- 1/3 cup [75 g] butter
- Salt and pepper, to taste
- Grated rind of 1 lemon
- Juice of 1/2 a lemon
- 2 tablespoons [30 mL] freshly chopped or dried dill
- 1 tablespoon [15 mL] freshly minced parsley
Arrange fish fillets into a bowl.
Cover fish fillets with cold water, then sprinkle with pickling salt.
Leave fillets to soak for 1 to 2 hours [to help fish not to dry out while cooking].
See also Pilaf Rice
Remove fish fillets from water; pat dry using paper toweling, then cut fillets into individual servings.
Into a square 8-inch [20-cm] microwave-safe dish, melt butter for 1 minute on ‘MAXIMUM’.
Arrange fish fillets, rolled or not, into dish.
Cover dish with plastic wrap.
Microwave for 6 minutes per pound [454 g] on ‘MAXIMUM’; leave to rest for 3 minutes.
Using a spatula or a slotted spoon, transfer fish fillets onto a warm serving plate.
Salt and pepper, to taste.
Mix together grated lemon rind, lemon juice, chopped or dried dill and chopped parsley into cooking juices; microwave for l minute on ‘MAXIMUM’.
Pour all over fish fillets, and serve.
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