Indulge your senses with the exquisite flavors of "Haddock Poached with Parsley Cream and Dill," a dish that transforms simple ingredients into a gourmet experience. Imagine tender, flaky haddock fillets bathed in a rich, velvety cream sauce, delicately infused with the freshness of parsley and the aromatic touch of dill. This seafood delight not only promises to impress your family and friends but also comes together in just 20 minutes! Ready to elevate your dinner game? Dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 4 haddock fillets
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Prepare the ingredients by patting the haddock fillets dry with paper towels and ensuring they are at room temperature.
- Season the haddock fillets generously with salt and freshly ground black pepper on both sides.
- In a large, wide skillet, pour the heavy cream and bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
- Carefully place the seasoned haddock fillets into the simmering cream, ensuring they are mostly submerged.
- Poach the fish gently for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- While the fish is poaching, finely chop the fresh parsley and dill, keeping them separate.
- When the fish is cooked, carefully remove the fillets using a slotted spatula and transfer to warm serving plates.
- Stir the chopped parsley into the remaining cream sauce, allowing it to infuse for 1-2 minutes.
- Spoon the parsley cream sauce over the haddock fillets, ensuring even coverage.
- Garnish with the fresh chopped dill and serve immediately while hot.
Tips
- Choose Fresh Haddock: Opt for fresh, high-quality haddock fillets for the best flavor and texture. If you can, visit a local fish market to ensure freshness.
- Room Temperature: Allow the haddock fillets to come to room temperature before cooking. This helps them cook evenly and prevents them from becoming tough.
- Gentle Simmer: When poaching the fish, keep the cream at a gentle simmer. A rapid boil can cause the cream to separate and may overcook the fish.
- Check for Doneness: Use a fork to test if the haddock is done. It should flake easily and appear opaque. The internal temperature should reach 145°F (63°C).
- Garnish with Fresh Herbs: For an extra burst of flavor, garnish the dish with additional fresh dill and parsley right before serving. This not only enhances the presentation but also adds a fresh aroma.
- Serve Immediately: This dish is best enjoyed fresh and hot. Serve it right away to savor the creamy texture and vibrant flavors.
- Pairing Suggestions: Consider serving your haddock with a side of steamed vegetables or a light salad to complement the richness of the cream sauce.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 0g
Protein: g
Fat: 45g
Saturated Fat: g
Cholesterol: 190mg
