Haddock Fillet with Wholegrain Mustard Sauce - Seafoodie Range
An unusual pairing that just “works”, flanked by the vegetable of the moment and lashings of creamy mash.
- Dish Type: Main
- Serves: 2
- Preparation time: 15 mins
- Cooking time: 15 mins
- Difficulty: Easy
- Cuisine type: British
Your FFT Fish & Sauce kit will include
- 160g Haddock Portions x 2
- 120ml pouch of Wholegrain Mustard Sauce
Further ingredients required to make this recipe
- 500g Potatoes
- 250g Curly Kale
- 25g Butter
- Spring Onion x 1
- 10g Parsley
- Wash, peel and rewash the potatoes, cut to an even size, place in a pan, cover with water adding a little salt and cook until the potatoes are completely tender. Drain, add the butter and mash them until smooth. Add the warmed milk, stirring continuously with a spoon, until a creamy consistency is reached. Correct the seasoning according to taste.
- Thinly slice the spring onion and mix well into the mash and keep warm.
- Prep your kale by tearing it off the stalk into bite size pieces, wash, drain and cook in some boiling salted water, or steam for a few minutes, until tender. Drain, season and add a knob of butter, if desired
- Place your haddock fillets skin side up into your steamer, cover and steam for 8 minutes. If you don’t have a steamer you can place an upturned plate into a large saucepan, add about 3 cm water, bring to the boil, place your fillets onto a heatproof plate, rest it on the upturned one, cover and steam for 8 minutes
- Warm the Wholegrain Mustard Sauce in a small saucepan, gently bringing it to the boil. Whilst doing so, finely chop your parsley.
- To serve, spoon your mash and kale onto the plate. Remove your haddock fillets carefully from the steamer, allow to stand for 1 minute for the skin to dry out, then carefully peel it off. Place a fillet onto each plate. Spoon the sauce over and finish off with some chopped parsley.
Nutrition per serving
- Per Serving 689kcal / 2879kj
- Fat 34.1g
- Saturates 18.6g
- Carbs 43.1g
- Sugars 6.2g
- Protein 47.3g
- Salt 1.13g