Haddock with or without mustard sauce

Ingredients for 5 servings:

• 1 fish (haddock, approx. 1500 g)
• 1 jar fish stock
• 2 tbsp fish soup paste
• ½ bunch soup vegetables
• 1 onion(s)
• 1 tbsp lemon juice
• 1 jar of wine (Riesling)
• 2 bay leaves
• 1 tbsp butter
• ½ liter of water (depending on the size of the pot)
• salt, pepper
• 30 g butter
• 30 g flour
• 2 tbsp mustard (Dijon mustard)
• 1 dash of cream
• 1 clove(s) garlic (optional)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Melt the butter in a pot (roasting pan) that best fits the shape of the fish, sauté the finely chopped onion, then sauté the cleaned and chopped vegetables, then deglaze with wine. Add the fish stock, fish soup paste, a little lemon juice, the bay leaves, and enough water to almost cover the fish. Season with a little pepper and salt. Boil thoroughly. Scale and clean the fish (under water!!!), then add it to the pot. Cover. Reduce the heat until the fish is just simmering. When the dorsal fin can be easily pulled out, the fish is cooked (20 minutes at the most, depending on the size). Remove the fish, carve it, and serve. It also tastes good with a little brown butter. The remaining fish stock makes an excellent base for fish soups! Or you can use it (or part of it, since there is quite a lot of liquid) to make a delicious mustard sauce: Purée the fish stock with an immersion blender. In a separate pot, melt some butter, sauté the same amount of flour, and add enough fish stock to create a creamy sauce. Simmer for about 5 minutes. Then add 2-3 tablespoons of mustard, depending on your taste, season with salt and pepper, and top with a dash of cream.