haddock à la russe



  • A large cleaned haddock with head and fins, simmered in salted water with onion, bayleaf and mixed peppercorns for 15 minutes. flesh removed and reserved, cooking liquor strained and made into a velouté with an equal amount of thin cream, finished with butter and egg yolk and poured over the fish, reheated and garnished with crisp fried onion and chopped hard-boiled egg.