Steamed haddock with tarragon and mustard sauce

Ingredients for 4 servings:

• 400 ml fish stock
• 100 ml dry white wine
• 3 carnations
• 3 bay leaves
• 6 juniper berries
• 3 sprigs of thyme
• 1 lemon(s), untreated, peel
• 10 peppercorns, black
• 2 fish(s), headless haddock, approx. 800 g each, gutted and scaled
• ½ lemon(s), the juice
• Salt
• some oil
• 60 g butter
• 40 g flour
• 1 tbsp Dijon mustard, grainy
• 2 tbsp Dijon mustard, hot
• 1 tbsp mustard, medium hot
• 100 g crème fraîche
• 1 tsp sugar
• 2 sprigs of tarragon, fresh
• 1 dashes lemon juice
• 200 ml vegetable broth, light
• 100 ml milk

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

cooked in flavored steam, a slightly refined recipe from my grandmother

Wash the fish under cold water, pat dry, drizzle with lemon juice, season well with salt, and set aside. Pour the white wine into the fish stock, stir, and set aside 100 ml. Place the remaining 400 ml in a large, rectangular pot/casserole dish with a steamer basket, along with the cloves, bay leaves, juniper berries, thyme, lemon zest, and peppercorns. Bring to a boil, then simmer for a few minutes over low heat with the lid closed. Lightly oil the steamer basket, place the fish on it, place the steamer basket in the pot, close the lid, and steam the fish for 25 minutes over low to medium heat. The fish should not touch the liquid. Meanwhile, prepare the sauce. Mix the reserved 100 ml of fish stock and white wine mixture with 100 ml of milk and 200 ml of cold vegetable broth. Make a roux from butter and flour and gradually add the mixture. Then simmer gently over low heat for about 10 minutes, while chopping the tarragon. Stir the mustard, crème fraîche, and tarragon into the sauce and season with sugar, lemon juice, and a pinch of salt. The fish should be done after 25 minutes; just to be on the safe side, check for doneness. If the dorsal fins come off easily, the fish is cooked. Arrange the fish on a warmed platter and fillet at the table. Serve with the tarragon and mustard sauce, boiled potatoes, and a light leaf salad.