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2 oz light cream cheese 60 g
1/3 cup defatted low-sodium chicken broth 75 mL
1/3 cup orange juice 75 mL
1 small carrot, coarsely shredded 1
1 tsp dried thyme 5 mL
12 oz skinless haddock fillets 340 g
1/4 cup reduced-fat cottage cheese 60 mL
2 tsp unbleached flour 10 mL
orange twists (optional)
fresh parsley sprigs
Place the cream cheese in a small bowl; set aside to soften.
In a large skillet, stir together the broth, orange juice, carrots and dried thyme. Cover and bring to a boil, then carefully add the haddock. Reduce the heat, cover and gently simmer for 3 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Using a slotted spatula, carefully transfer to a serving platter. Reserve the cooking liquid. Cover the haddock with foil to keep warm.
Stir the cottage cheese and flour into the cream cheese. Stir about 1/3 cup/75 mL of the hot cooking liquid into the cream cheese mixture. then stir the cream cheese mixture into the remaining cooking liquid. Cook and stir over medium heat about 2 minutes or until heated through.
Spoon the sauce over the haddock. If desired, garnish the platter with orange twists and fresh parsley.
1/3 cup defatted low-sodium chicken broth 75 mL
1/3 cup orange juice 75 mL
1 small carrot, coarsely shredded 1
1 tsp dried thyme 5 mL
12 oz skinless haddock fillets 340 g
1/4 cup reduced-fat cottage cheese 60 mL
2 tsp unbleached flour 10 mL
orange twists (optional)
fresh parsley sprigs
Place the cream cheese in a small bowl; set aside to soften.
In a large skillet, stir together the broth, orange juice, carrots and dried thyme. Cover and bring to a boil, then carefully add the haddock. Reduce the heat, cover and gently simmer for 3 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.
Using a slotted spatula, carefully transfer to a serving platter. Reserve the cooking liquid. Cover the haddock with foil to keep warm.
Stir the cottage cheese and flour into the cream cheese. Stir about 1/3 cup/75 mL of the hot cooking liquid into the cream cheese mixture. then stir the cream cheese mixture into the remaining cooking liquid. Cook and stir over medium heat about 2 minutes or until heated through.
Spoon the sauce over the haddock. If desired, garnish the platter with orange twists and fresh parsley.
