Haddock with Mushrooms recipe
information
425 calories per serving
ingredients
800 g (1 3/4 lb) haddock fillets
juice of 1 lemon
salt and freshly milled white pepper
50 g (2 oz) rindless streaky bacon
225 g (8 oz) button mushrooms
150 ml (1/4 pint) white wine
100 g (4 oz) creme fraiche
1/2 teaspoon onion salt
1 tablespoon soy sauce
Garnish
1 lemon
1 tomato
sprig of parsley
1 tablespoon chopped chives
juice of 1 lemon
salt and freshly milled white pepper
50 g (2 oz) rindless streaky bacon
225 g (8 oz) button mushrooms
150 ml (1/4 pint) white wine
100 g (4 oz) creme fraiche
1/2 teaspoon onion salt
1 tablespoon soy sauce
Garnish
1 lemon
1 tomato
sprig of parsley
1 tablespoon chopped chives
method
1. Butter an ovenproof dish. Wash the fish, pat dry, sprinkle with lemon juice and salt and arrange in the dish.
2. Dice the bacon and fry until crisp. Trim and wash the mushrooms, quarter or halve larger mushrooms and spoon them over the fish. Add the bacon and wine.
3. Bake the fish on the middle shelf of a hot oven (220°C, 425°F, gas 7) for 15-20 minutes, then remove from the dish and keep the fish hot on a warm plate.
4. Stir the creme fraiche into the cooking juices, season with onion salt, pepper and soy sauce and pour the sauce over the fish.
5. Garnish with lemon wedges, sliced tomato and sprigs of parsley and sprinkle with chives.
Serve with: parsley potatoes and lettuce.
2. Dice the bacon and fry until crisp. Trim and wash the mushrooms, quarter or halve larger mushrooms and spoon them over the fish. Add the bacon and wine.
3. Bake the fish on the middle shelf of a hot oven (220°C, 425°F, gas 7) for 15-20 minutes, then remove from the dish and keep the fish hot on a warm plate.
4. Stir the creme fraiche into the cooking juices, season with onion salt, pepper and soy sauce and pour the sauce over the fish.
5. Garnish with lemon wedges, sliced tomato and sprigs of parsley and sprinkle with chives.
Serve with: parsley potatoes and lettuce.
serving amount
serves 4
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