Poached smoked haddock with parsley sauce
Poached smoked haddock with parsley sauce is a classic British dish featuring delicate, smoky white fish gently cooked in a flavorful liquid, then served with a creamy, herb-infused sauce. The core ingredients are smoked haddock fillets, milk or water for poaching, and a sauce made from butter, flour, milk, and fresh parsley. It's a staple of traditional British pub and home cooking, particularly associated with the coastal regions.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, with the fish providing lean protein and essential nutrients like selenium and B vitamins. The creamy parsley sauce adds some fat and calories, placing a typical serving in the range of 300-400 calories.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 28 g |
| Carbs | 4 g |
| Fat | 10 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Potassium | 380 mg |
| Phosphorus | 250 mg |
| Selenium | 35 mcg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 3.5 mg |
| Vitamin D | 1.5 mcg |
| Calcium | 45 mg |
| Iron | 1.2 mg |
Per 1 fillet (150 g) with 1/4 cup (60 g) sauce · estimated, varies by recipe
💡 What's interesting
Culturally, it's a comforting, no-fuss dish that showcases Britain's love for smoked fish and simple, creamy sauces. Nutritionally, the smoking process not only imparts a distinctive flavor but also acts as a traditional preservation method, and pairing the fish with a dairy-based sauce enhances the absorption of fat-soluble vitamins.
