Marinated Haddock

Preparation:

Preparation: In addition to the preparation and cooking time, you need to allow for 4 hours for the marinade. Prepare the marinade: peel and chop the garlic. Mix it with the bay leaf, wine, parsley and oil. Salt, pepper. Rinse the haddock steaks, dry them and arrange them in a deep plate. Sprinkle them with the marinade, turning them over. Peel the onion and chop it. Spread it in a pan. Drain the haddock and place it on the onions. Pour over the lean stock, marinade, and enough cold water to cover everything. Add salt and pepper and simmer for fifteen minutes with the lid on. Heat a pot of salted water. Peel the potatoes, wash them and make them small with the special digger to obtain new potatoes from the large potatoes. Cook them for five to ten minutes in boiling water. Drain them and keep them warm. Prepare the sauce: Melt the butter in a saucepan. Add the flour and cook for two minutes, stirring. Gradually add the broth, stirring constantly. Add a pinch of cayenne pepper, salt, bring to a boil. Turn off. Drain the fish and keep it warm. Pour the cooking liquid into a saucepan and let it reduce by half over high heat. Mix the cream, lemon juice and egg yolk, add everything to the sauce with four tablespoons of the thickened cooking liquid. Cook over low heat until the sauce becomes creamy, without boiling. Let us heat the potatoes for three minutes. Cut the bread into a heart shape. Melt the butter in two pans. Let us brown the bread and bacon. Remove the skin from the fish, arrange it on a plate, garnish it with the heart-shaped croutons, parsley and bacon. Serve with potatoes in sauce on the side. Recommended wine: Albana.