Poached Haddock

Preparation:

Preparation: Cut a haddock fillet in four, wash and drain. In a large saucepan, pour the milk with the same amount of water, bring it to the boil gently. Keeping the fire low and the surface rippling with a quiver, place the pieces of fish on it. After ten minutes of cooking remove the pieces of haddock. In a saucepan, melt the butter with the lemon juice. Pour this sauce over the fish placed on a very hot serving plate. This fish dish is garnished with peeled and boiled potatoes, carefully drained. When serving, they should be sprinkled with finely chopped parsley and decorated with half a slice of lemon.