German cuisine · Fish & Seafood

Haddock in Mustard Sauce

Poached haddock fillet in a creamy sauce of grainy mustard, white wine and fish stock.

Ingredients · for 4 servings

• 800 g haddock fillet
• 2 tbsp coarse mustard
• 1 tsp medium-hot mustard
• 1 onion
• 200 ml white wine
• 200 ml fish stock
• 150 ml cream
• 30 g butter
• 25 g flour
• 1 lemon
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Cut the haddock fillet into four portions, pat dry, drizzle with lemon juice, season with salt and chill for 10 min.; finely dice the onion.
2. Bring the white wine, fish stock and half the diced onion to a boil in a wide pan, lower the heat to just under simmering point and poach the fish covered for 8 min. until milky-white.
3. Carefully lift out the fish, keep warm on preheated plates, and pour the poaching liquid through a sieve, reserving it.
4. Melt the butter in a pot, sauté the remaining diced onion for 3 min. until translucent, stir in the flour and sweat for 2 min. without letting it color.
5. Gradually add the reserved liquid and the cream, stirring until smooth, and reduce uncovered for 8 min. until creamy; stir in both mustards only now so the sauce doesn't turn bitter, and season with salt, pepper and lemon juice.
6. Spoon the mustard sauce over the fish, sprinkle with chopped chives and serve with boiled potatoes.