Haddock with mustard cream sauce
Haddock holds together where cod flakes apart, which makes this the forgiving version of a white fish supper — and the sauce is three things in one pan.
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Ingredients
For the whole dish · serves 2
- Haddock fillets13 oz
- Heavy cream3½ fl oz
- Dijon mustard½ oz
- Flat-leaf parsleya small handful, chopped
- Butter1 oz
- Sea saltto taste
Served with
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+1g net · 132 kcal · 5 min · together 3g net, 636 kcal
Method
6 steps · 25 minutes
- Salt the fillets on both sides and leave them 10 minutes, then blot the moisture that beads up. This is what lets them color rather than steam.
- Melt the butter in a wide pan over medium heat and lay the fish in skin-side down.
- Cook 4 minutes without moving it, then turn carefully with a fish spatula and give it 2 minutes more. Lift it onto warm plates.
- Whisk the mustard into the buttery pan off the heat, scraping up anything stuck.
- Add the cream, return to a low heat, and let it bubble for 2 minutes until it coats a spoon.
- Stir the parsley through and pour it over. Taste before salting — mustard brings its own.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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