Creamy Haddock Mustard Feta Sauce For Pasta Recipes

BAKED HADDOCK IN CREAM SAUCE(ICELAND)

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.

CREAMY HADDOCK, MUSTARD & FETA SAUCE FOR PASTA

Steps:

• Cook pasta according to instructions provided and keep warm until sauce is ready.
• Heat the margarine in a frying pan.
• Sauté the onion and garlic.
• Stir in the flour.
• Add in the cream and the milk, mixing well.
• Bring to the boil, stirring continuously for 3 minutes or until the sauce starts to thicken - the sauce should not be very thick.
• Stir in the mustard and feta cheese.
• Gently stir in the haddock and then add the spring onions or chives and nutmeg.
• Remove from the heat and season to taste with the salt and pepper.
• Serve immediately on freshly cooked pasta of your choice.

CHASE'S BAKED FETA PASTA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place cherry tomatoes, onion, and garlic in the prepared dish. Drizzle olive oil over top and season with salt and pepper; toss to coat. Set feta block in the center of the dish and turn over to coat with olive oil and spices.
• Bake in the preheated oven until tomatoes soften and feta is starting to brown, about 35 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Remove casserole dish from the oven and stir in cream, basil, and pasta. Keep stirring until pasta and feta are well mixed with the sauce. Serve immediately.

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.

FETA SAUCE

Steps:

• Place all ingredients in a food process and pulse until smooth.
• Refrigerate until serving.