Schellfischfilets in Senfsoße
The classic accompaniment for this traditional dish is boiled potatoes, but plain white rice is equally good to absorb the delicious creamy mustard sauce.
- 2 pounds fresh or frozen and thawed haddock fillets
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
- 1 shallot peeled and minced
- 1/2 cup dry white wine
- 1 bay leaf
- 1 cup light cream
- 2 tbsp Dijon mustard
- salt and freshly milled white pepper
Recipe courtesy of Nadia Hassani, Spoonfuls of Germany
Rinse the fish under cold running water, pat dry with paper towels, and drizzle with lemon juice. Set aside.
Melt the butter in a large skillet and sauté the shallot over medium heat until translucent. Add the wine and bay leaf and stir well. Place the fish in the skillet and cover. Reduce the heat and simmer for about 10 minutes. Remove the fish from the sauce and set aside.
Whisk the cream and mustard into the sauce. Bring to a boil and then immediately reduce the heat . Simmer until the sauce thickens. Season with salt and pepper.
Return the fish to the sauce and heat thoroughly over very low heat, bringing the liquid barely to a simmer. Be sure the sauce does not boil or the fish may break apart. Test for doneness with a toothpick or fork; if the fish is flaky when you gently poke it, it’s done. Remove the bay leaf and serve immediately.