As my dad used to say, if you're goin' to have a haddock you don't want a fin'un. By the time they got all the way up to Lancre, in the mountains, the fish were high in more ways than one and a good cook would try all sorts of ideas to disguise the flavour, such as serving it in delicate sauces, ofthen involving creosote, or, in the worst cases, wrapping it in lead foil and throwing it over a cliff. This one is for fish who aren't so far gone!
30 g butter a dash of olive oil 1 medium onion, sliced 375 g smoked haddock fillets (skins removed) 300 ml fish stock 300 ml dry cider 2-3 sprigs of tarragon, chopped 2-3 sprigs of chervil, chopped 1 tablespoon wholegrain mustard salt and pepper
Bereiding:
Melt the butter in a large pan with the olive oil, add the onion and sauté for around 5 minutes until softened, taking care not to burn it. Add the fish and cook for a couple of minutes on each side, then pour in the cider and enough of the stock to cover the fish. Add the remaining ingredients and stir gently. Bring to the boil, cover the pan and leave to simmer for a further 5 minutes. When the fillets start to break up, season to taste. No creosote need be used.
Ingredienten: