John Myers
Ingredients for 4 servings:
- 600 g fish, haddock back fillets (150 g each)
- 150 g carrot(s)
- 150 g pumpkin(s) (Hokkaido, nutmeg pumpkin or similar)
- 1 stalk(s) leek
- ¼ bell pepper(s), red
- 1 small onion(s)
- 1 pinch of salt
- 1 pinch(s) of pepper
- 250 ml white wine
- 1 bay leaf
- 2 tsp fish seasoning
- 125 g crème fraîche with herbs
- 2 tsp coarse mustard
- dashes lemon juice
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
easy preparation, brilliant taste experience thanks to the mustard sauce
Divide the haddock into portions, season with pepper, and drizzle with lemon juice. Clean the carrots, leeks, pumpkin, and bell peppers, then cut into fine strips. Preheat the oven to 180°C fan/gas mark 1. Place two roasting bags on a baking tray and tie off one end. Lightly salt the fish. Fill each bag halfway with vegetables and place two fish fillets on top. Spread the wine on top. Seal the other end, cut a 2cm wide cut in the top of the roasting bag, place the tray in the oven, and bake for 25 minutes. Once the cooking time is over, carefully open the foil bag, remove the fish, and keep warm (cover with aluminum foil). Place the vegetables in a sieve and collect the stock. Keep the vegetables warm as well. Bring the collected stock to a boil, stir in the crème fraîche and mustard, and season with salt and pepper. Thicken with a little cornstarch, if desired. Serve with buttered noodles or boiled potatoes.
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