Haddock in Mustard Sauce

Name: Haddock in Mustard Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 946.36 ml fish stock; 236.59 ml milk; 1360.77 g haddock fillets; 1.23 ml salt; 1.23 ml black pepper, freshly ground; 118.29 ml heavy cream; 44.37 ml Dijon mustard; 1.23 ml sugar; 29.58 ml sour cream; 59.16 ml unsalted butter, cut in pieces and at room temperature; 29.58 ml flat leaf parsley, minced

Submitted by IngridH

"Adapted from the New German Cookbook, by Jean Anderson and Hedy Wurz. Posted for ZWT6. The author included directions for making your own fish stock. If you have the time to make your own stock, please use it here, if not, use the best fish stock you can purchase. I thought this would also be excellent with dill replacing parsley for the final garnish."

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photo by twissis

Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

946.36 ml fish stock
236.59 ml milk
1360.77 g haddock fillets
1.23 ml salt
1.23 ml black pepper, freshly ground
118.29 ml heavy cream
44.37 ml Dijon mustard
1.23 ml sugar
29.58 ml sour cream
59.16 ml unsalted butter, cut in pieces and at room temperature
29.58 ml flat leaf parsley, minced

directions

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.

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Reviews

Made for ZWT6 mainly because my DH is a recreational fisherman, seafood has great appeal for us & I am always looking for new & tasty ways to expand our seafood dining fare. Poaching seafood in stock/milk & then saucing it is also much-favored by Icelanders. This is an easy-fix & ingredient-friendly. I did have to use cod as I was unable to get haddock when we shopped, but it was otherwise made as written. This recipe is all about the sauce & it takes a bit more time to get the perfect consistency, but it is restaurant quality. All was well till the end when my DH hurried me & I erred by adding the parsley I had set aside directly into the sauce, so that eliminated straining it. IMO the yield is closer to 6 servings than 4 using 3 lbs of fillets w/the sauce, that would improve the nutritional data & there is plenty of sauce for 6 servings. I also feel a few tiny capers would work well as a final garnish. Thx for adding a new dimension to our seafood dining fare w/this excellent recipe. :-)

twissis
wow 1st i dried 1/2 parsley 1/2 dill dill wonn hands down .i used clam stock turnedout great had to use wondra flour at the end but this was a kick butt recipe everyone should try zaar tour 6

Dienia B.

RECIPE SUBMITTED BY

IngridH

I live near Seattle, WA with my husband of 11 years and our pet ferrets. We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends. In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines. Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy. For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them. I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"><img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/AMpageSticker.jpg" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg">[IMG] http://i37.photobucket.com/albums/e95/momaphet/Food/banner10.jpg[/IMG]

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