Haddock with Dill and Mustard Sauce

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Haddock with Dill and Mustard Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
4 Haddock
salt
peppers
200 grams Celery (Tuber)
1 carrot
1 stalk Leeks
1 small onion
80 grams butter
250 milliliters white wine
250 milliliters fish stock
100 milliliters Vegetable broth
1 bunch Dill
200 grams Whipped cream
2 Tbsps Mustard (medium hot)
500 grams Rice (cooked)
How healthy are the main ingredients?
LeekCeleryWhipped creamMustardDillsalt

Preparation steps

1.

Rinse the celery and carrots, peel and cut into julienne strips. From leek remove exterior 2-3 leaves, halve lengthwise, rinse thoroughly then also cut into julienne strips. Rinse dill, shake dry, pluck small and finely chop. Peel the onion and chop finely.

2.

Heat 1-2 tablespoons butter in a large pot or pan with a lid and cook the onions until soft. Pour in wine, fish stock and vegetable stock. Place the fish in the liquid, season with pepper and salt, cover and braise about 10 minutes. Sauté the vegetables in 1 tablespoon butter 3-5 minutes. Remove the fish from the liquid, arrange with the vegetables on a plate, cover with aluminum foil and keep warm in the oven at 100°C (approximately 210°F).

3.

Puree the cooking liquid. Stir in butter, dill and mustard and season with salt and pepper.

4.

Serve the fish with the vegetables and the rice on plates and top with the sauce. Serve garnished with dill and some vegetables.