Haddock with Bulmer’s Sauce

My local fishmonger out here had a special on haddock fillets that I couldn’t, no seriously could not, pass up. Besides, I haven’t had un-smoked haddock in a while. Haddock is often found already smoked, but this recipe works best with un-smoked fillets.

Here’s what you’ll need:

  • 11/2 pounds of haddock fillets
  • 2 cup of Bulmer’s hard cider
  • 1 medium onion sliced thin
  • 1 bay leaf
  • 2 tsp lemon juice
  • 2 tbsp light cream
  • ¼ cup cornstarch

Divide the fillet into four equal sizes. Place them into a pan add the sliced onion, bay leaf, and lemon juice. Pour in most of the cider, reserving about 2 tablespoons worth for the finishing sauce. Cover, bring to a boil, and then let simmer for about ten minutes. Now, strain about 1 ¼ cups of the liquid from the pan into a measuring cup.

Now, in a small pan mix the cornstarch with the cider, and gradually whisk in the strained liquid, bringing this to a boil. Whisk continuously till smooth and thickened, remove the pan from the heat and whisk in the cream. Season the sauce with a little sauce and pepper and ladle over the fish.

bulmers01

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