Haddock with Light Cream Sauce

Author: Canadian Living

Melting cheese into poaching liquid makes a quick, smooth sauce. You can substitute a dry white wine for half of the stock. Serve with green beans and roasted squash. A boiled potato tossed in parsley can't be beat as the starch.

  • Portion size 4 servings

Ingredients

  • 1 cup fish stock
  • 1 cup chicken stock
  • 1 onion minced
  • 1 lb haddock fillet
  • 1/4 teaspoon pepper
  • 1/4 cup light cream cheese cubed
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives

Method

In skillet, bring stock, 1/4 cup (50 mL) water and onion to boil; reduce heat, cover and simmer for 5 minutes. Arrange haddock over onion mixture; season with pepper. Cover and steam, basting twice, for 5 to 7 minutes or until fish flakes easily when tested with fork.

With slotted lifter, transfer fish to plates; keep warm. Boil liquid for 2 minutes; stir in cheese, whisking until thickened and smooth, about 2 minutes. Spoon over fish. Sprinkle with dill and chives.

Nutritional facts <b>Per serving:</b> about

  • Protein 24 g
  • Calories 150.0
  • Total fat 5 g
  • Total carbohydrate 2 g
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Haddock with Light Cream Sauce

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