Haddock Steaks with Mustard Sauce
Ingredients
- Ingredients
- 4 Haddock (150 grams)
- 500 milliliters fish stock
- 200 milliliters white wine
- 3 Tbsps white Port wine
- 2 shallots
- 1 Tbsp butter
- 1 carrot
- 1 bay leaf
- ½ tsp fennel seeds
- 7 peppercorns
- ½ garlic clove
- 1 pc Lemon peel
- 1 Tbsp Mustard
- 200 grams Crème fraiche
- sugar (to taste)
- 1 tsp coarsely chopped Fresh herbs (Dill and parsley)
Preparation steps
Peel carrot and cut in half lengthwise. Mix fish stock with white wine in a large pot, add carrots and bring to a boil. Place bay leaf, fennel seeds, peppercorns, lemon zest and garlic in a spice bag and immerse in the stock. Covered pot and simmer the stock for 30 minutes, then remove spice bag and carrots.
Place fish steaks in the simmering stock, reduce heat to low and poach the fish in the stock (do not boil!) for about 8 minutes. Meanwhile, peel shallots and very chop finely. Remove fish from the stock and keep warm. Sauté shallots in butter until translucent, deglaze with port wine and cook until slightly reduced. Pour in 250 ml (approximately 1 cup) of the fish cooking stock.
Stir in mustard and crème fraiche and season with salt, pepper and sugar. Stir in the herbs, turn fish in the sauce until well coated and arrange on plates. Serve with boiled potatoes, if desired.
