Haddock In Mustard Sauce - cooking recipe

Ingredients

4 cups fish stock
1 cup milk
3 lbs haddock fillets
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup heavy cream
3 tablespoons Dijon mustard
1/4 teaspoon sugar
2 tablespoons sour cream
4 tablespoons unsalted butter, cut in pieces and at room temperature
2 tablespoons flat leaf parsley, minced

Preparation

Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
Bring to a simmer over medium heat.
Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
Carefully move the fish to a heated platter, cover, and keep warm.
Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes).
Reduce heat to medium, add the cream, and cook for 2 more minutes.
whisk in the mustard, sugar, and sour cream, bring back to a simmer.
Whisk in the butter, a bit at a time, until fully incorporated.
Add any juice that has accumulated on the platter, then strain the sauce over the fish.
Sprinkle with parsley, then serve immediately.