Haddock Fillets With Wholegrain Mustard And Parsley Sauce Food

BAKED HADDOCK WITH MUSTARD CRUMBS

Steps:

• Preheat oven to 400F/200°C.
• Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
• Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
• Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
• In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
• Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
• Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
• Serve with lemon wedges.

HADDOCK IN MUSTARD SAUCE

Steps:

• 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.

SMOKED HADDOCK WITH WHOLE GRAIN MUSTARD SAUCE & POACHED EGG

Steps:

• Cut fish in to four equal sized portions.
• Place fish in a saucepan and add cold water until the fish is just covered.
• Bring to a simmer over a low heat and poach for about 4 minutes until cooked.
• Remove fish an keep warm.
• Boil Potatoes until soft and mash.
• Add spring onions to the mash and mix.
• Season with salt and pepper to taste.
• In small sauce pan heat the cream and add in the honey and mustard. Whisk gently to combine and remove from the heat.
• Poach 4 eggs.
• To server, place spoonful of mash in the centre of the plate, gently place fish on top, top with a poached egg and the honey mustard sauce.

HADDOCK FILLETS IN WHITE WINE

Steps:

• Sprinkle the fillets with salt and pepper.
• Dredge the fillets lightly in flour.
• Place the fillets in a greased 13x9 inch baking dish.
• Dot with butter and sprinkle with parsley and green onions.
• Pour the wine around the fillets in the baking dish.
• Bake in a 400° oven for 12-14 minutes or until fish flakes.

ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS

Steps:

• Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
• Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
• Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.