Haddock In Mustard Sauce Recipes

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 AU GRATIN

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.

HADDOCK MARINARA

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.

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.

HADDOCK CAUGHT OFF GLOUCESTER WITH TENDER BACON AND COLEMAN'S MUSTARD CHUTNEY

Steps:

• In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.
• Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the Chutney goes well on the bacon. Spoon a couple tablespoons of the Fish Sauce and some All English, All American frites (french fries, gaufrettes, etc.).
• Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.
• Combine all ingredients. Cook over medium heat for approximately 40 minutes. Will keep in the refrigerator for several weeks.
• In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.

HADDOCK FILLETS WITH WHOLEGRAIN MUSTARD AND PARSLEY 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!

HADDOCK IN CHARMOULA SAUCE

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.

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.