Poached Haddock in Lemon Parsley Sauce

INGREDIENTS 4 1/2 lb Haddock Filets 2 tbs Butter. .. melted 2/3 cup Coconut Milk 2/3 cup Fish Stock 1 Bay Leaf Salt and Pepper to taste For Lemon Parsley Sauce 4 tbs Butter. .. melted and divided 2 tsp Coconut Flour 2 tsp Tapioca Flour 4 tbs Coconut Milk 1 Egg Yolk 3 tbs Fresh Parsley. .. chopped Grated Zest and Juice of 1 Lemon Whisk together 2 tbs butter, coconut milk, fish stock, salt and pepper. Place fish in large greased skillet and pour mixture over fish. Add Bay leaf and heat to a simmer. Lower the heat and cover pan. Poach the fish for 15 minutes or until the fish is tender and the flesh begins to flake. Carefully transferthe fish to a plate. .. cover and keep warm. Return the pan to heat and bring to a boil. Turn down heat and simmer for 5 minutes. Remove bay leaf. Make your sauce. Whisk 2tbs of butter and coconut flour until well blended and no lumps. Slowly whisk into the fish stock. Continue simmering another 5 minutes stirring frequently. In a bowl whisk the coconut milk, remaining 2tbs butter, tapioca flour, parsley and egg yolk. Add this to the pan and continue to simmer for another 5 minutes. Remove from heat, add zest and juice. Serve with fish.

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