smoked haddock with dijon mustard sauce

Lindsey Bareham

Smoked haddock goes well with a creamy sauce, particularly one flavoured with Dijon mustard. Tonight’s is made with the milk the fish is cooked in and spooned over the haddock and thick slices of boiled waxy potatoes, lovely with a generous chive garnish. It needs nothing else.

serves 2, prep 15 min, cook 20 min

8 Charlotte or similar waxy potatoes
2 fillets naturally smoked haddock
300ml milk
1 bay leaf, optional
25g butter
1 tbsp flour
1 dsp Dijon mustard
A small bunch chives

Boil the potatoes in their skins in salted water. Once cooked, drain and when cool enough to handle, whip of the skins. Meanwhile, place the fish in a pan that can hold the pieces in a single layer, skin side down. Cover with the milk and a bay leaf if you have one. Simmer for 5 min, use a fish slice to turn the fish, cook for a further 5 min or until just cooked through. Use a knife and fork to peel off the skin. Transfer the fish to the middle of 2 warmed dinner plates and cover with clingfilm to keep hot.

Make the sauce by melting the butter in a medium pan. Add the flour, stirring until disappeared, then add the mustard, stirring until smooth. Carefully add the milk. Stir briskly or use a whisk to make a smooth, thick sauce. Simmer for a few minutes to cook the flour. Season to taste with salt. Slice the potatoes thickly, making a ring around the fish.