Baked haddock with crushed peas and chive butter sauce
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
- smoked haddock: 150²µ/5½´Ç³ú undyed smoked haddock
- olive oil: 1 tbsp olive oil
For the peas
- chicken stock: 200ml/7fl oz hot chicken stock
- garlic: 1 clove garlic
- peas: 150²µ/5½´Ç³ú peas
- double cream: 50ml/2fl oz double cream
For the sauce
- butter: 50g/2oz butter
- double cream: 50ml/2fl oz double cream
- lemon: ½ lemon, juice only
- Dijon mustard: 1 tsp Dijon mustard
- chives: 1 tbsp chives, chopped
- black pepper: salt and freshly ground black pepper
- chervil: chervil, to garnish
Method
Preheat the oven to 200C/400F/Gas 6.
Place the haddock on a baking tray and drizzle with the oil. Bake in the oven for 4 minutes or until cooked through.
For the peas, boil the chicken stock with the garlic clove for 5 minutes, then add the peas to cook through.
Add the cream. Using a mini hand-blender, purée the stock and cream and set aside.
For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Simmer over a medium heat until reduced by half.
Stir through the chives and season with salt and freshly ground black pepper.
To serve, place the haddock on a plate with the peas to one side. Drizzle the sauce on the fish and garnish with the chervil.
