Fishy Tales: Haddock with Parsley and Whisky Sauce

I love cooking a clean and fleshy haddock. I’d choose it over a cod or a plaice any day. But if you are not quite sure how to determine its freshness, check if the fillet holds well together, a fresh one should be really firm and translucent. If your haddock fillet is chalky and opaque, it will not make for a good piece of fish.

Poaching a protein-rich fillet of haddock symbolises clean, elegant cooking to me. The good thing about poaching a fish is that it keeps it moist and the fat content low.

Here’s how you can go about making a haddock in whisky sauce.


  • 4 skinned haddock fillets, about 115 gm each
  • A tbsp. of dry white wine
  • A tbsp. of dry white wine
  • 2-3 stalks of parsley
  • 2-3 chives
  • A bay leaf
  • ½ a tsp. of black peppercorns
  • For the sauce:
  • A small handful of parsley leaves
  • A small handful of spinach leaves
  • 2-3 chives
  • A tsp. of capers
  • A tsp. of vegetable oil
  • 100 Pipers
  • A tsp. of whisky
  • preferably 100 Pipers
  • ½ a tsp. of mustard
  • Black pepper and salt
  • ½ tsp. of sugar

The Process

Then you’ll have to…Take a large frying pan and place the haddock fillets in a single layer. Add cold water so that the fish is immersed. Add wine, mace, chives, parsley stalks, peppercorns, and bay leaves. Bring it to a simmer and reduce the heat. Let it gently poach for a good 5-8 minutes. The flesh will turn opaque. On the side, take a small bowl of a food processor and add spinach leaves, parsley, capers, chives, whisky, oil, lemon juice, and the mustard. Take 3 tbsps. of the hot liquid from the pan and add it to the ingredients in the food processor. Now blend it till it turns into a smooth puree. Add salt and pepper. You may also add a little sugar to your liking. Process it yet again. Take a slotted spoon and lift the fish from the liquid and pat it dry. Place them on a plate and pour the sauce on top.