Haddock with Dill and Mustard Sauce
Ingredients
- 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)
Preparation steps
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.
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).
Puree the cooking liquid. Stir in butter, dill and mustard and season with salt and pepper.
Serve the fish with the vegetables and the rice on plates and top with the sauce. Serve garnished with dill and some vegetables.
