The creamy mustard sauce gives this haddock dish a pleasant, subtle flavour. Serve it as a quick and easy-to-prepare supper dish accompanied by mashed potatoes and peas.
8 haddock fillets
2 oz. flour
5 oz. butter, melted
5 fl. oz. milk
5 fl. oz. single cream
2 teaspoons prepared English mustard 2- teaspoon salt 2 teaspoon white pepper
On a chopping board, coat the haddock fillets in the flour and dip them in about two-thirds of the melted butter.
In a large frying-pan, heat the remaining butter over moderate heat. Place the fillets in the pan. Pour in the milk and cream and bring to the boil. Reduce the heat to low, cover the pan and simmer gently for 12 to 15 minutes, or until the fish flakes easily when tested with a fork.
Transfer the fillets from the pan to a warmed serving dish and keep hot.
Add the mustard, salt and pepper to the liquid in the frying-pan, stirring well to blend. Increase the heat to high and boil, stirring constantly, until the sauce has thickened slightly.
Remove the pan from the heat, pour the sauce over the fish and serve at once.