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Haddock in mustard sauce

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Ingredients for 4 servings:

  • 800 g fish fillet(s) (haddock)
  • 150 g butter
  • 100 g mustard (Dijon)
  • 2 egg yolks
  • 150 g yogurt
  • 1 pinch(s) of sugar
  • 1 lemon(s), the juice
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt half the butter in a saucepan, stir in the mustard and egg yolks. Allow to thicken over low heat, taking care not to curdle the eggs. Then stir in the yogurt. Season with sugar, salt, and pepper. Cut the fish into approximately 5 cm pieces, add lemon juice, and season with salt and pepper. Melt the remaining butter in a pan and fry the fish pieces for 2 minutes on each side. Pour the sauce onto warmed plates and arrange the fish pieces on top. Serve with leaf spinach or steamed leeks and sautéed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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