Iceland-Style Poached Haddock
From:	Jean-Claude B., Montreal, Quebec, Canada
Comments:	The characteristic of this dish is that it is covered with chopped parsley and dill. In the winter time, when fresh dill is hard to find, use 1/2 teaspoon [2.5 mL] dill seeds. Any remaining fish cooking juices can be strained, frozen and used as needed liquid in the making of any sauce for fish or as cooking liquid for fish.
Servings:	4
Ingredients	Preparation
1 1/2 to 2 pounds [680 g to 1 kg] haddock fillets [or other fish fillets, fresh or frozen] 4 cups [1 L] hot boiling water 3 medium-size onions, chopped 1 bay leaf 1 tablespoon [15 mL] freshly chopped dill or 1/2 teaspoon [2.5 mL] dill seeds 1/4 teaspoon [1 mL] thyme 1/4 teaspoon [1 mL] peppercorns 2 tablespoons [30 g] butter 1 tablespoon [8.75 g] flour 2 tablespoons [30 mL] fine breadcrumbs 1/4 cup [60 mL] freshly finely chopped parsley [optional]	If frozen, thaw fish fillets. Cut fish fillets into 4 individual servings. Arrange fish fillet servings side-by-side into a large enough microwave-safe dish. Into a bowl, mix together hot boiling water, chopped onions, bay leaf, chopped dill or dill seeds, thyme, peppercorns and 1 tablespoon [15 g] of the butter. Microwave on 'MAXIMUM' for 10 minutes. Pour all over fish fillet servings; cover with wax paper. Microwave on 'MAXIMUM' for approximately 6 minutes per pound - 454 g [time may vary according to kind of fish]. Check for doneness, with the tip of a knife, after 4 minutes; microwave for 1, 2 or 3 minutes longer. This check is necessary as some fish fillets cook faster than others. Strain 1 cup [250 mL] cooking juices; keep fish fillets warm into remaining cooking juices. Into a clean dish, melt remaining 1 tablespoon [15 g] butter; mix in flour, breadcrumbs and strained cooking juices. Mix well; microwave for 3 minutes on 'MAXIMUM'. Stir; if needed, microwave for 1 to 2 minutes longer, until mixture resembles light cream. Pour sauce all over fish fillets and serve, sprinkled with chopped parsley if desired.