Mustard Tarragon Marinated Haddock Food
DIJON TARRAGON BAKED HADDOCK
Make and share this Dijon Tarragon Baked Haddock recipe from Food.com.
Provided by Parsley
Categories Oven
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
- Arrange haddock fillets in the baking dish.
- In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
- Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Nutrition Facts : Calories 166.5, Fat 7.8, SaturatedFat 1.1, Cholesterol 64.8, Sodium 133.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 21.8
WARMED TARRAGON MUSTARD SAUCE
This fantastic tarragon sauce is an absolute must drizzled on grilled salmon or steak but also great with veggies, chicken or pork. Fresh tarragon may be used in place of dried (any amount desired). This is similar to the tarragon sauce served in fancy restaurants, you will never eat fish without this sauce again once you have tryed it! Recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Sauces
Time 6m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In a saucepan combine all ingredients except pepper.
- Heat/whisk over low heat until heated through.
- Spoon warmed, over fish or steak.
- Sprinkle with pepper and additional tarragon.
- DELICIOUS!
Nutrition Facts : Calories 450.6, Fat 43.2, SaturatedFat 24.6, Cholesterol 110.4, Sodium 1172.5, Carbohydrate 11.6, Fiber 2.9, Sugar 3.9, Protein 8.1
HADDOCK IN MUSTARD SAUCE
Adapted from the New German Cookbook, by Jean Anderson and Hedy Wurz. Posted for ZWT6. The author included directions for making your own fish stock. If you have the time to make your own stock, please use it here, if not, use the best fish stock you can purchase. I thought this would also be excellent with dill replacing parsley for the final garnish.
Provided by IngridH
Categories German
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401.4, Fat 20.5, SaturatedFat 11.5, Cholesterol 186.1, Sodium 609.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 48.8
SMOKED HADDOCK WITH WHOLE GRAIN MUSTARD SAUCE & POACHED EGG
Make and share this Smoked Haddock With Whole Grain Mustard Sauce & Poached Egg recipe from Food.com.
Provided by Dearg Doom
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 642.3, Fat 21.1, SaturatedFat 10.7, Cholesterol 398.6, Sodium 1439, Carbohydrate 55.2, Fiber 6.5, Sugar 7.2, Protein 57.1
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