1 whole haddock (cleaned), approximately 3-4 lb (1.4-1.8 kg)
1 Water, enough to submerge the fish
2 -3 hard-boiled eggs, sliced
1 Fresh parsley, for garnish
1 Egg Sauce (prepared separately, per Farmer's recipe)
Instructions
1. Clean the haddock thoroughly, removing scales, entrails, and gills. Rinse under cold water.
2. Bring a large pot or fish kettle — at least 12 inches (30 cm) across — of salted water to a gentle simmer over medium heat. Do not allow the water to reach a rolling boil, which would toughen the fish.
3. Lower the cleaned haddock into the simmering water. Poach (maintain water at 170-180°F / 75-82°C, with only occasional small bubbles) until the flesh is opaque throughout and flakes easily when tested with a fork at the thickest point, approximately 8-12 minutes per inch (2.5 cm) of thickness at the thickest part. An instant-read thermometer inserted at the thickest point should read 145°F (63°C).
4. Using two large spatulas or a fish slice, carefully lift the haddock from the poaching liquid and transfer it to a warmed serving platter.
5. Garnish with slices of hard-boiled egg and sprigs of fresh parsley arranged around the fish.
6. Serve immediately with Egg Sauce passed separately. Note: A thick piece of halibut may be substituted for the haddock and prepared in the same manner.
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