Description: A comforting Irish seafood dish where tender haddock fillets are baked in a rich, velvety mustard cream sauce. Simple, elegant, and perfect for a cosy evening meal.
Preparation Time: 10 minutes
Cooking Time: 25–30 minutes
Serving Size: Serves 4
Ingredients
- 4 fresh haddock fillets (skinless)
- 1 cup heavy cream
- 1 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 small shallot, finely chopped
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper
- Optional: squeeze of lemon juice
Instructions
- Preheat oven: Preheat to 375°F (190°C).
- Prepare the sauce: In a saucepan over medium heat, melt the butter. Add the chopped shallot and cook gently until softened.
- Add cream and mustard: Stir in the cream, wholegrain mustard, and Dijon mustard. Simmer gently for 3–4 minutes until slightly thickened.
- Season: Add salt, pepper, and a small squeeze of lemon juice if desired.
- Assemble: Place the haddock fillets in a lightly buttered baking dish. Pour the mustard cream sauce evenly over the fish.
- Bake: Bake for 25–30 minutes, or until the fish flakes easily with a fork.
- Finish: Sprinkle with fresh parsley before serving.
Serving Suggestion
Serve with buttery mashed potatoes or crusty Irish soda bread to soak up the creamy sauce.
