Member recipe

Haddock Fillets with Wholegrain Mustard and Parsley Sauce

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Cooking time

Prep: 10 minutes Cook: 35 minutes

Skill level

Easy

Servings

Serves 2

Pan cooked Haddock fillets with crushed potatoes, roasted vegetables and a wholegrain mustard and parsley sauce.

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Ingredients

Main Ingredients

  • 2 Haddock Fillets
  • 4 Medium size Potatoes, peeled and quatered
  • 1 Small Lemon (zest and half for sauce - half for garnish)
  • Knob of Butter
  • Olive Oil
  • Salt and Pepper
  • Small handful of fresh Basil, roughly chopped

For the Roasted Vegetables

  • 1 Red Onion, roughly chopped
  • 1/2 a Red Pepper, roughly chopped
  • 1/2 a Yellow Pepper, roughly chopped
  • 1/2 a courgette, halved and roughly chopped
  • 6 Button Mushrooms
  • 6 Cherry Tomatoes

For the Sauce

  • 200ml Double Cream
  • 1/4 of an Onion, finely diced
  • 1 Clove of Garlic, finely diced
  • 1/2 of the Lemon for Zest and Juice
  • handful of fresh Parsley, finely chopped
  • 1 tsp of Wholegrain Mustard

Method

  1. 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.

  2. After 10 minutes give the vegetables a stir to cover nicely with the oil. Start boiling the potatoes in a lidded sauce pan.

  3. 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.

  4. 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.

  5. 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.

  6. 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).

  7. Serve with a well chilled crisp Chardonnay. Enjoy!

Comments, questions and tips

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iainc
3rd Apr, 2014
Step 4 should perhaps include adding the haddock to the pan.
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