Haddock In Mustard Sauce Recipes

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.

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.

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.

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.

Steps:

• Pre-heat oven to gas mark 6 / 200 °c. Put the vegetables on a baking tray and drizzle with a little olive oil then sprinkle with basil and place on the top shelf of the oven.
• After 10 minutes give the vegetables a stir to cover nicely with the oil. Start boiling the potatoes in a lidded sauce pan.
• After a further 15 minutes, when potatoes are softening well, pre-heat a little olive oil in a frying pan on a low heat for 1 minute then add the onions and garlic and cook for 2-3 minutes.
• Cook on each side for 1 minute then add the wholegrain mustard, parsley, lemon zest and juice and the cream. Cook for 3-4 minutes stirring gently to combine all the flavours well, season with salt and pepper to taste then turn down to a low heat.
• Drain the potatoes then add a knob of butter and crush with a fork. Serve the crushed potatoes on the centre of a plate, piling the roasted veg on the side.
• With a fish slice, carefully life the haddock out of the pan and place on top of the potatoes then spoon on the sauce. Garnish with a wedge of lemon and a spring of parsley (optional).
• Serve with a well chilled crisp Chardonnay. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
• Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
• In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
• Bake in preheated oven for 30 minutes, until brown and bubbly.

Steps:

• Prepare fish and vegetables:
• Preheat oven to 425°F.
• Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
• Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
• Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
• Make charmoula sauce:
• Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
• Bake fish and vegetables:
• Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.

Steps:

• Melt butter in pan over medium heat and stir in flour, salt, pepper, and nutmeg whisking until smooth.
• Add milk slowly, whisking to get out any lumps and make smooth.
• Add the cheese, stirring until melted.
• Place haddock in greased baking dish.
• Sprinkle with salt and pepper.
• Pour sauce over haddock.
• Drizzle over sherry and sprinkle with paprika.
• Bake at 325*F. for 45 minutes.
• Serve and enjoy.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
• Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
• Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

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.