Haddock with Mushrooms
Ingredients
- 1 3/4 lb haddock fillets
- juice of 1 lemon
- salt and freshly milled white pepper
- 2 oz rindless streaky bacon
- 8 oz button mushrooms
- 1/4 pint white wine
- 4 oz creme fraiche
- 1/2 teaspoon onion salt
- 1 tablespoon soy sauce
Garnish
- 1 lemon
- 1 to mato
- sprig of parsley
- 1 tablespoon chopped chives
Instructions
- Butter an ovenproof dish. Wash the fish, pat dry, sprinkle with lemon juice and salt and arrange in the dish.
- 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.
- 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.
- Stir the creme fraiche into the cooking juices, season with onion salt, pepper and soy sauce and pour the sauce over the fish.
- Garnish with lemon wedges, sliced tomato and sprigs of parsley and sprinkle with chives.
- Serve with: parsley potatoes and lettuce.
Calories: 313 kcal
Carbohydrates: 11 g
Protein: 38 g
Fat: 11g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 117 mg
Sodium: 1094 mg
Potassium: 956 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 419 IU
Vitamin C: 34 mg
Calcium: 46 mg
Iron: 1 mg