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Brown Butter Seared Haddock w/ Mustard Cream Sauce
Seared whitefish combined with an excellent mustard cream sauce.
- 2 haddock fillets, thawed
- 1 tablespoon unsalted butter
- 1 tablespoon finely chopped shallot
- 2 teaspoons whole-grain mustard
- 1/4 cup + 1/8 cup heavy cream
- 2 teaspoons olive oil
- 4 ounces quartered cremini mushrooms
- 1 large garlic clove, minced
- 4 ounces trimmed fresh green beans
- Pat fish dry and season with salt and pepper on both sides.
- Add butter to a medium non-stick skillet. Turn the flame on a medium-high heat and melt the butter. Continue to cook the butter until it starts to become slightly brown. At that point use your hand to swirl the pan while the butter continues to brown. Once the butter is a deep golden brown and smells nutty, turn the heat down to medium and add fish. Sear until cooked through and golden brown on both sides, about 2-3 minutes on the first side and 1-2 minutes on the other. Remove filets from the pan and cover with foil.
- Turn the heat down to a medium-low and add chopped shallots, sauté for 1-2 minutes until softened. Add mustard and heavy cream, stir with a wooden spoon, scraping up any brown bits on the bottom of the pan. Simmer sauce until cream has reduced slightly and thickened, about 1 minute. Season to taste with salt and pepper.
- Serve fish with green beans, mushrooms and cream sauce.
- For the green beans and mushrooms: Place mushrooms in a microwave-safe bowl, add one tablespoons of water. Cover with plastic and microwave for 1 minute 30 seconds to steam.
- Heat a medium skillet to a medium heat. Add olive oil. Add mushrooms and cook until browned, about 1-2 minutes. Add garlic and green beans. Sauté until garlic is softened and mushrooms are cooked through, another 1-2 minutes. Season with salt and pepper.
Adapted from Cooking for Keeps
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