A delicious mix of fresh fish and mushrooms in a creamy sauce with the most flavourful crumble over the top that brings it all together.
Per Serving: 489kcals, 29.6g Fat (18g Saturated), 23.3g Carbs (3.8g Sugars), 28.6 Protein, 1.5g Fibre,0.359g Sodium
|Serves:||4 - 6 portions|
|650g haddock, cut into large chunks and seasoned with salt & pepper|
|1tsp garlic, crushed|
|175g mushrooms, sliced|
|50g leeks, finely sliced|
|175ml full cream milk, warm|
|125ml white wine, dry|
|5ml mustard (Dijon or English mustard)|
|Salt / pepper / herb seasoning|
|1tsp wholegrain or Dijon mustard|
|1tsp herbs de Provence|
|60g grated parmesan or grated cheddar (or a mix)|
- Heat the oven to 190 degrees Celsius. Butter an oven dish and arrange haddock in the bottom.
- In a saucepan, melt the butter and add the garlic, leeks and mushrooms and lightly sauté until softened. Add the flour and mix to combine, stirring all the while. Add the warm milk and mustard. Stir with a whisk, until it starts to thicken. Add the cream and white wine, adjusting seasoning if needed. When the sauce has thickened but is still pourable, take it off the heat and pour over the haddock fillets.
- Crumble: Melt the butter and mix in the mustard, salt and pepper. Add the dry ingredients and cheese and mix well to form a crumble.
- Scoop the crumble evenly over the haddock and sauce. Bake in the oven for 20 to 25 minutes until the fish is cooked through and the topping is golden brown.
Cooks Tip! For variation, use a seafood mix of prawns, mussels, scallops with the haddock.