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Made for ZWT6 mainly because my DH is a recreational fisherman, seafood has great appeal for us & I am always looking for new & tasty ways to expand our seafood dining fare. Poaching seafood in stock/milk & then saucing it is also much-favored by Icelanders. This is an easy-fix & ingredient-friendly. I did have to use cod as I was unable to get haddock when we shopped, but it was otherwise made as written. This recipe is all about the sauce & it takes a bit more time to get the perfect consistency, but it is restaurant quality. All was well till the end when my DH hurried me & I erred by adding the parsley I had set aside directly into the sauce, so that eliminated straining it. IMO the yield is closer to 6 servings than 4 using 3 lbs of fillets w/the sauce, that would improve the nutritional data & there is plenty of sauce for 6 servings. I also feel a few tiny capers would work well as a final garnish. Thx for adding a new dimension to our seafood dining fare w/this excellent recipe. :-)

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twissis June 02, 2010

wow 1st i dried 1/2 parsley 1/2 dill dill wonn hands down .i used clam stock turnedout great had to use wondra flour at the end but this was a kick butt recipe everyone should try zaar tour 6

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Dienia B. May 21, 2010
Haddock in Mustard Sauce