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Haddock

with mustard hollandaise and boiled potatoes

Haddock

with mustard hollandaise and boiled potatoes

Dauer
ca. 60 Min.
Aufwand
moderate

Zutaten für 4 Personen

  • For the fish
  • 1.2 kgHaddock (without the head and fins)
  •  Salt
  •  Pepper
  • 1 BunchMirepoix
  • 3 SprigsFresh thyme
  • 1Organic lemon
  • 1 TbspPeppercorns
  • 3Juniper berries
  • 2Bay leaves
  • 125 mlDry white wine (may be substituted with fish stock)
  • For the mustard butter
  • 225 gButter
  • 2Fresh egg yolks
  • 150 g[22222]
  • 225 gWhole milk yoghurt
  • 1 BunchParsley
  • In addition
  •  Roasting foil

Voedingsinformatie

Approx. 607 kcal (2538 kJ) / 63 g protein / 33 g fat / 7 g carbohydrates

Die Nährwertangaben unter Verwendung der Kühne Produkte sind nach dem Nährwertprogramm Unical berechnet.

Zubereitung
Rezept Schellfisch mit Senf-Hollandaise und Salzkartoffeln

1. Wash the haddock, pat dry with kitchen towels and season inside and out with salt and pepper. Prepare the mirepoix, wash it and cut into large chunks. Cut off a piece of roasting foil about twice the length of the fish and tie one end. Preheat oven to 200° C (fan oven 180° C).

2. Place the haddock in the roasting foil. Wash the thyme. Wash the lemon and dry, cut some and lay them on and under the fish. Distribute the mirepoix, thyme, peppercorns, juniper berries and bay leaves around the fish. Add the wine and/or stock and seal the foil according to the instructions. Using a needle, prick the top side of the foil several times. Place the foil with the fish inside on the middle rack in the hot oven and cook 25–30 minutes.

3. In the meantime, melt the mustard butter in a small saucepan. Stir the egg yolks with the mustard over low heat until smooth, if possible, use a saucepan with a thick bottom. Remove from heat and using a whisk, stir in the warm butter at first drop by drop and then in a thin stream. Put the saucepan back on the stove and gradually stir the yoghurt in with the creamy mixture. Pour into a warmed bowl or gravy boat.

4. Wash the parsley, shake dry, finely chop the leaves. Take the fish out of the oven, open the foil and gently put the fish on a platter. Sprinkle with the parsley and serve with the hollandaise sauce. Boiled potatoes are the perfect accompaniment.

1. Wash the haddock, pat dry with kitchen towels and season inside and out with salt and pepper. Prepare the mirepoix, wash it and cut into large chunks. Cut off a piece of roasting foil about twice the length of the fish and tie one end. Preheat oven to 200° C (fan oven 180° C).

2. Place the haddock in the roasting foil. Wash the thyme. Wash the lemon and dry, cut some and lay them on and under the fish. Distribute the mirepoix, thyme, peppercorns, juniper berries and bay leaves around the fish. Add the wine and/or stock and seal the foil according to the instructions. Using a needle, prick the top side of the foil several times. Place the foil with the fish inside on the middle rack in the hot oven and cook 25–30 minutes.

3. In the meantime, melt the mustard butter in a small saucepan. Stir the egg yolks with the mustard over low heat until smooth, if possible, use a saucepan with a thick bottom. Remove from heat and using a whisk, stir in the warm butter at first drop by drop and then in a thin stream. Put the saucepan back on the stove and gradually stir the yoghurt in with the creamy mixture. Pour into a warmed bowl or gravy boat.

4. Wash the parsley, shake dry, finely chop the leaves. Take the fish out of the oven, open the foil and gently put the fish on a platter. Sprinkle with the parsley and serve with the hollandaise sauce. Boiled potatoes are the perfect accompaniment.

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