A quick recipe for white fish, such as haddock or plaice, cooked in a creamy mustard and white wine sauce. Delicious served with baby potatoes or rice.
16 people made this
1kg haddock fillets
2 tablespoons lemon juice
1 tablespoon butter
1 shallot, finely chopped
150ml dry white wine
1 bay leaf
2 tablespoons Dijon mustard
Salt to taste
Freshly ground black pepper to taste
Method Prep:15min › Cook:20min › Ready in:35min
Rinse the fish under cold water; pat dry with kitchen paper and sprinkle lemon juice over it. Set aside.
Heat the butter in large frying pan over medium heat. Stir in chopped shallot and cook until soft. Stir in white wine and add bay leaf. Place the fish fillets in the pan, cover and simmer for 10 minutes. Remove the fish and set aside.
Stir in cream and mustard; bring to the boil, then reduce heat to low. Remove bay leaf and season with salt and pepper. Place fish back in the sauce and heat through before serving.