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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.
Units: US | Metric
Serving Size: 1 (466 g)
Servings Per Recipe: 6