Haddock In Mustard Sauce Recipes

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.

SMOKED HADDOCK WITH BUTTERED SPINACH & MUSTARD SAUCE

Steps:

• To make the sauce, gently heat and stir together the mustard and crème fraîche in a small saucepan, then turn off the heat and set aside.
• Put the spinach in a colander and put in the sink. Pour over kettle-hot water to wilt, cool under cold water, squeeze out as much water as possible, then set aside.
• Put the potatoes in the bottom part of a tiered steamer, just cover with water and bring to the simmer. Lay the fish fillets in the first tier of the steamer and, after the potatoes have cooked for 5 mins, sit on top, cover and steam for a further 5 mins or until the fish is cooked through. While the fish and potatoes are cooking, bring another small pan of water to the boil, add the vinegar and poach the eggs to your liking - we did ours for 2 mins.
• Gently reheat the sauce and add the lemon juice and a small splash of water if it's a little too thick. Season and stir in the chives. Lift the fish tier off the potatoes, drain the potatoes, then tip them back into the pan. Add the spinach and a drizzle of the sauce, and mix to combine. Divide the potatoes and spinach between 2 plates, sit a fillet of haddock on each and top with a poached egg. Drizzle the remaining sauce over the eggs and around the fish, and serve straight away.

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.

MUSTARD TARRAGON MARINATED HADDOCK

Steps:

• In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
• Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
• to coat completely; let marinate about 1 hour in the refridgerator.
• After 1 hour, preheat oven to 450.
• Place fish fillets in a greased shallow baking pan and drizzle with any remaining
• marinade. Sprinkle w/ paprika.
• Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
• about 7-9 minutes.