Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, my poached smoked haddock fillets in green beans. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

My Poached Smoked Haddock Fillets in Green Beans is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. My Poached Smoked Haddock Fillets in Green Beans is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook my poached smoked haddock fillets in green beans using 12 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make My Poached Smoked Haddock Fillets in Green Beans:

1. Make ready 4 Frozen Smoked Haddock Fillets
2. Get 1/4 cup water
3. Prepare 1/4 cup Parsley
4. Prepare Pinch salt
5. Get 2 tbls lemon juice
6. Prepare 1/2 tsp Black pepper
7. Get Lemon parsley sauce
8. Prepare 1/2 cup milk
9. Take 1 tsp butter
10. Get Pinch salt
11. Get 2 basil leaves broken up
12. Prepare 1 tsp dried or fresh parsley

Instructions to make My Poached Smoked Haddock Fillets in Green Beans:

1. In a non stick frying pan with a lid add the water heat to boil
2. Next add the yellow fish pinch Salt and 1 cup Greek Beans and pepper
3. Add the lemon and let it simmer for 5 - 10 minutes
4. The sauce. Mix 2 tsp flour in 1/2 cup milk and stir to mix
5. Add the butter stir then add to a small saucepan
6. Heat up slowly and stir add the salt n pepper and stir in
7. Add 1 tsp dried parsley and stir to mix in keep stirring
8. Next carefully pour some of the liquid that the fish is cooked in about 6 tbls full mix in should be thick.
9. Now add 2 tbls lemon juice and stir
10. Add the Basil leaves and chop small stir in.
11. Simmer.5 minutes
12. Add the fish and green beans to the serving plate and serve with some lovely boiled jersey potatoes just add 2 or 3 spoonfuls of the sauce to the plate is enough.
13. Serve hot.

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