Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 92

haddock, milk, onion, carrot, swede, potato, mustard seeds, turmeric, bay, parsley, plain flour, black peppercorns

Cut 2 haddock fillets in half and place them in a deep pan with 500ml milk, 2 bay leaves and 6 black peppercorns. Bring the milk to the boil and leave to infuse with the heat off and a lid on.

Roughly chop an onion and fry it over a low heat in a little butter. Finely dice a carrot, a medium-sized swede and a waxy, yellow-fleshed potato and add to the onion. Fry for 5–10 minutes, till lightly browned. Stir in a teaspoon of mustard seeds and a teaspoon of turmeric and cook for 5 minutes.

Remove the haddock from the milk, reserving the milk. Scatter 2 tablespoons of plain flour over the vegetables and cook for a couple of minutes. Pour the infused milk into the pan and cook, stirring continuously, until you have a thick sauce. Place the haddock briefly in the pan to warm through, then add a small handful of chopped parsley before serving.

For 2. Satisfying. A cold-weather dish.