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Poached Haddock with Mushroom & Butter Sauce |
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| Serves 2 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
50g butter + extra for greasing
2 skinless haddock fillets
50g mushrooms, sliced
75ml white wine
100ml vegetable stock
1½ tbsp lemon juice
50 ml double cream
6 cherry tomatoes, halved
1 tbsp chopped chives
drizzle of olive oil
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Bake the haddock: turn the
oven to 200C/ Fan 180C/ Gas 6. Butter an ovenproof dish
and put the haddock fillets in one layer. Cover with the
mushrooms, then pour over the wine and stock. Bake for 8
mins, or until cooked.
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Drizzle the tomatoes with the
oil and put in the oven alongside the fish.
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Make the sauce: remove the
dish from the oven and pour the juices from the fish into
a pan. Cover the fish with foil to keep warm. Bring the
juices to the boil and cook over a high heat for 2 mins,
or until slightly reduced. Reduce the heat, add the 50g
butter, the chives and the lemon juice and simmer for 1
min, then add the cream and cook for 1 min more.
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Serve the fish with the sauce
and the tomatoes on the side.
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DAILY
DINNERS 
