North Sea haddock with mustard sauce

Name: North Sea haddock with mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 6 Haddock chops (approx. 180 g each); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 2 Onions; 2 Bay leaves; 100 g cherry tomatoes; 1/2 bunch Parsley; 50 g Butter; 30 g Flour; 200 g Whipped cream; 3-4 Tbsp medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon wedges

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

6 Haddock chops (approx. 180 g each)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
2 Onions
2 Bay leaves
100 g cherry tomatoes
1/2 bunch Parsley
50 g Butter
30 g Flour
200 g Whipped cream
3-4 Tbsp medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Lemon wedges

Directions

1
Wash the fish and dab dry. Sprinkle with lemon juice, salt and let it stand for about 20 minutes. Peel and quarter the onions. Bring 2 litres of salted water to the boil in a wide saucepan, add onions and bay leaf, simmer for about 10 minutes. Let fish chops simmer in it for about 10 minutes at medium heat. Wash the tomatoes, dab dry and cut into quarters. Wash parsley, shake dry, remove leaves and chop
2
Draw off 400 ml of fish stock. Melt butter. Sweat flour in it. Add cream and fish stock while stirring constantly, bring to the boil briefly. Stir in mustard and simmer for 2-3 minutes at low heat while stirring. Season sauce again with salt, pepper and sugar
3
Arrange fish chops, sauce, tomatoes and lemon wedges on plates and sprinkle with parsley. James serves a dry white wine with it