Haddock in Tarragon Sauce
1 haddock fillet (about 180g)
1/2 pint vegetable stock or fish stock (either fresh or from a cube/powder etc)
1 tablespoon cornflour (10g)
60ml reduced fat single cream
1/2 bunch tarragon, finely chopped (about 7g)
Poach the haddock in the stock until just cooked. Remove with fish slice, place on warmed plate and cover.
Mix together the cornflour and a little cold water. Add to the hot vegetable broth and simmer over low heat until thickened, stirring frequently.
Add the cream & fresh tarragon and stir to blend well. Pour over the fish & serve with 150g boiled new potatoes, 200g steamed asparagus and 100g steamed fine beans.
Nutrition Data for full meal
Calories (kcal) 546.1
Carbohydrate (g) 63.4
Protein (g) 42.0
Fat (g) 15.1
Fibre (g) 8.5
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