Lemon Roasted Haddock in Creamy Mushroom & Dill Sauce
with Garlicky Mash and Roasted Tenderstem®
- Fish
- Milk
- Milk
- May contain traces of allergens
This Scandi inspired dish is full of some of our favourite flavours, with a rich and creamy dill sauce, earthy mushrooms and haddock. With sides of Tenderstem® and mashed potato, this has a sauce that's worth mopping up every drop of.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
½ unit(s)
Lemon
1 unit(s)
Echalion Shallot
125 grams
Mushrooms
1 bunch(es)
Dill
80 grams
Tenderstem® Broccoli
2 unit(s)
Haddock Fillets
(Contains: Fish)
10 grams
Vegetable Stock Paste
150 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Put a large saucepan of water with ½ tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (no need to peel).
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Roast on a baking tray in your oven until soft, 10-12 mins, then carefully remove from your oven and set aside.
Next, zest the lemon and cut into wedges. Halve, peel and chop the shallot into small pieces.
Thinly slice the mushrooms. Roughly chop the dill (stalks and all).
Halve any thick broccoli stems lengthways.
Lay the haddock onto one side of a lined baking tray and pat dry with kitchen paper. Season with salt and pepper. Sprinkle over the lemon zest.
Add the broccoli to the other side of the baking tray. Drizzle with oil and season with salt and pepper.
When the oven is hot, roast the haddock and broccoli on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
If you'd prefer to boil your broccoli, cut into thirds and boil in step 4 while the sauce simmers, for 3-4 mins until tender.
While the haddock bakes, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the shallot. Cook, stirring, until softened, 2-3 mins.
Add the mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.
Lower the heat to medium, then stir in the water for the sauce (see pantry for amount), veg stock paste and half the soured cream. Season with salt and pepper.
Bring to a simmer until reduced slightly, 3-4 mins, then remove from the heat.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the remaining soured cream and a knob of butter (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Remove the garlic from the foil and transfer to a chopping board. Mash with the back of a fork, then stir through the mash.
When everything's ready, reheat the mushroom sauce if needed and stir through the dill. Add a splash of water if it's a little too thick.
Share the haddock between your plates with the mash alongside. Spoon over the mushroom sauce.
Serve the lemon wedges alongside for squeezing over.
