Haddock In Lemon Butter Sauce

This is a fun variation on the popular Chicken Cordon Bleu using salmon fillets in place of the chicken. I also decided to poach it in a light lemon lime cream butter sauce for a very moist delicious new way to serve salmon. This makes an elegant entree but is easy and quick enough for any time. Serve it with french bread and a salad for a great meal.

I wanted to get my kids, who are very particular about what they eat, to eat fish! I made the haddock into cute diced fried bits, like I used to have in my school lunches.Fresh haddock is the most delicious, but if you don't have any, sweet-salted haddock can also be used as-is. If you're using salted haddock and you feel it's too salty, soak it in light salt water (1 liter of water with a tablespoon of salt) for 3-4 hours to remove the saltiness. Recipe by Nagomi mama

This smooth buttery creamy sauce is mildly lemony but not too heavy so that it doesn't overpower the wonderful cod! I served it over spaghetti squash and my green beans and it was heavenly!

A sweet and simple way to make salmon with an amazing taste.

This dish is a staple seafood dish at our house.If the pan is too cool during Step 3, heat the butter over low heat to melt.If there is a lot of oil left in the pan after finishing Step 2, absorb the excess oil with a paper towel before making the sauce in Step 3.I added lots of pictures, so it should be easy! For serving 3. Recipe by Kumahachi

My whole family loved this dish. I'm not much of a fish person, but swai is the mildest fish I've ever had and the lemon butter sauce was a plus.

This recipe is quick and elegant enough for company but also great for the family, it s a different delicious way to serve salmon!

So we have bought a Joule Sous Vide gadget collectively at work and are taking turns to take it home. This week it is my turn and since we have 2 bank holidays this week I planned chicken for the first day, yesterday I made this salmon and the next day did steak. To be honest I got a bit bored the first day - being used to hands-on cooking, putting something in a plastic bag and then watching it cook itself with no nice kitchen cooking smells felt wrong!! Also using a plastic bag every time didn't appeal to me either (since then I have found some reusable leak-proof sous vide bags online so that problem is solved). However the flavor and texture of the chicken were both amazing so yesterday I persevered with the salmon which was also excellent. Here's the recipe for sous vide novices like me.

This pairs the mild flavor and color of cod (or any mild white fish ) with the rich colorful salmon. A great taste and pretty to cut into!

Probably not the best looking plate but tasty