What Sauce

[mallyh]

tomorrow i'm doing smoked haddock on mashed potato topped with poached egg ,what is the best sauce I can use on it ? xx

[ummmm]

Parsley or cheese.

[Mamyalynne]

Nice recipe here


http://insideonemagazine.com/poached-smoked-haddock-egg-creamy-mash-potato-sauce/

[mallyh]

thanks ummm I bought parsley but wondered if there was something else xx

[dannyk13]

A bechamel sauce which won't overpower the smoked haddock'

[EcclesCake]

Hollandaise?

A bit of wilted spinach would go well too.

[mallyh]

Mamyalynne that sounds interesting, thankyou xx

[mallyh]

thankyou danny and Ecclescake xx

[mikey4444]

I would go with a simple bechamel sauce. The smoked haddock is quite strong enough, without over-egging the pudding.

[ummmm]

I would also add in the wilted spinach.

[mallyh]

thanks mikey xx

[ummmm]

Bechamel is just a white sauce so anything can be added to any strength.

[Patsy33]

Mustard sauce for haddock

2tbls grained mustard
3 tbsp low-fat crème fraîche
juice ½ lemon
1 tbsp finely snipped chive
Method

To make the sauce, gently heat and stir together the mustard and crème fraîche in a small saucepan, then turn off the heat and set aside.. Season with chives.

[Patsy33]

(whole grain mustard)

[mallyh]

thankyou Patsy xx

[saintpeter48]

Make a simple roux, cook butter and flour together then slowly add milk to make a smooth sauce, I would then add cheedar cheese and a dash of mustard, then its up to your own taste buds whether you add more or not. Tip about making a roux from my apprentice chef days, use a heavy bottomed pan and wooden spoon.

[anthro-nerd]

tomato and chorizo would be a nice bet ;-)

[EcclesCake]

For those who make roux based sauces, the tip from Saint Peter is a good one. You can hear the change in tone as the roux/sauce cooks when you tap the wooden spoon on the bottom of the pan.

[-SharonA-]

Also it is best to warm the milk before adding to the flour mix.

[saintpeter48]

I was always told that if you have a hot roux then you use cold milk and vice versa.

[Traci66]

Creme fraiche and chive ?