Poached Haddock

• 2 pounds skinned haddock fillets
• 1 1/4 cups milk
• 1/4 cup butter or margarine, melted
• 2 tablespoons all-purpose flour
• 3/4 teaspoon dry mustard
• 1/4 teaspoon white pepper
• 2 hard-cooked eggs, chopped
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon paprika

1. Place fish in a well-greased large skillet. Pour milk over fish. Cover; bring to a boil. Reduce heat; simmer 8 minutes or until fish flakes easily when tested with a fork. Remove to a serving platter; keep warm. Reserve milk in skillet.
2. Combine butter, flour, mustard, and pepper. Add to hot milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add egg, parsley, and salt, mixing well. Pour sauce over warm fish; sprinkle with paprika.

haddock, milk, butter, flour, dry mustard, white pepper, eggs, parsley, salt, paprika

Taken from www.myrecipes.com/recipe/poached-haddock (may not work)