Haddock in Green Peppercorn Sauce
190g haddock fillet
1/2 pint veggie stock
1 tablespoon cornflour (10g)
1 tablespoon extra thick single cream
1 teaspoon green pepper corns, crushed
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 & green peppercorns and stir to blend well. Pour over the fish & serve with
- 1 medium potato (165g), mashed with 1 tablespoon cream
- 2 small carrots, steamed
- 160g runner beans, steamed
Nutrition Data
Calories (kcal) 436.9
Carbohydrate (g) 51.2
Protein (g) 41.6
Fat (g) 8.4
Fibre (g) 7.5
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