Haddock a la Juive
The unusual element in this is that it is like a hollandaise sauce but does not have the butter in it, or just a tiny bit. I would not eat it in preference to its buttery counterpart, but there are times when it might work well for the old waistline. First in the words of Granny Dot:
Slice one large onion, and put it in a stewpan with 1/2 oz of butter, a seasoning of pepper and salt, and just sufficient water to cover. Leave it to simmer gently till the onion is quite tender, then lay in a fair-sized haddock, filleted, and leave it all to simmer again till the fish is qutie cooked. Strain off the liquor, and leave it till cold. Then stir in the juice of one lemon, beaten up with the yolks of two small eggs, put this sauce back into the pan, lay in the fish, let it get qutie hot, but on no account let it boil; then place the haddock and onions on a dish, sprinkle with finely-minced parsley, pour the sauce over and round, and serve cold.
1 large onion
28g/1oz unsalted butter
250g/8.8oz filleted skinned haddock
2 egg yolks
juice of half a lemon
chives or parsley
1. Melt the butter and add finely sliced onions. Just cover with water and simmer until soft.
2. Lay the haddock over the top and put the lid on until cooked through. This will take about 5 minutes over a medium heat. It is cooked when it flakes.
3. Remove from the heat, set aside the onion with the haddock on top on a serving dish, and drain the liquid into a measuring jug.
4. Whisk the yolks with lemon juice and some salt and pour the warm liquid reserved from cooking the fish, over the egg yolks, whisking all the time.