Poached Haddock

Ingredients

1 tablespoon Roberts Butter
1 large onion, chopped
2 tablespoons chopped green pepper
1/4 cup chopped celery
1 1/4 quarts (5 cups) water
1 tablespoon chopped parsley
2 teaspoons salt
2 peppercorns
2 whole cloves
1 bay leaf
2 tablespoons lemon Juice
4-6 haddock fillets

Preparation

Melt butter in a saucepan; saute onion, green pepper and celery just until tender, about 10 minutes. Add remaining ingredients, except fish. Bring to a boil; cover and reduce heat. Simmer 30 minutes; strain into large saucepan. Wrap fish in cheesecloth. Heat strained liquid to simmering. Lower fish into pan; cover and simmer until fish flakes easily, about 8 to 16 minutes per pound. Drain; remove cheesecloth. Serve fish immediately.

Yield: 4 to 6 servings

Notes:

To poach fish easily: place serving-size portions on cheesecloth, wrap a cheesecloth around fish and place in boiling salted water. Simmer until fish flakes easily when tested with a fork.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.