1/1 Photo of Haddock in Mustard Sauce
Adapted from the New German Cookbook, by Jean Anderson and Hedy Wurz. Posted for ZWT6. The author included directions for making your own fish stock. If you have the time to make your own stock, please use it here, if not, use the best fish stock you can purchase. I thought this would also be excellent with dill replacing parsley for the final garnish.
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Units: US | Metric
- 4 cups fish stock
- 1 cup milk
- 3 lbs haddock fillets
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 1/4 teaspoon sugar
- 2 tablespoons sour cream
- 4 tablespoons unsalted butter, cut in pieces and at room temperature
- 2 tablespoons flat leaf parsley, minced
- 1Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
- 2Bring to a simmer over medium heat.
- 3Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
- 4Carefully move the fish to a heated platter, cover, and keep warm.
- 5Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes).
- 6Reduce heat to medium, add the cream, and cook for 2 more minutes.
- 7whisk in the mustard, sugar, and sour cream, bring back to a simmer.
- 8Whisk in the butter, a bit at a time, until fully incorporated.
- 9Add any juice that has accumulated on the platter, then strain the sauce over the fish.
- 10Sprinkle with parsley, then serve immediately.
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Nutritional Facts for Haddock in Mustard Sauce
Serving Size: 1 (466 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 401.4
- Calories from Fat 184
- Total Fat 20.4 g
- Saturated Fat 11.5 g
- Cholesterol 186.1 mg
- Sodium 609.1 mg
- Total Carbohydrate 3.5 g
- Dietary Fiber 0.3 g
- Sugars 0.4 g
- Protein 48.8 g