Haddock with Mushrooms, Chard and Mustard
By OcadoLife
Published on 18 November 2021
For a quick take on a
fish pie, try this Haddock with Mushrooms, Chard and Mustard dish. Creamy,
mustardy fish with a crisp cheddar topping and lots of greens – what’s not to
love? This one-tin recipe from Rukmini Iyer, author of the bestselling The
Roasting Tin series of cookbooks, is cosy comfort food at its finest. Serve
with a hunk of fresh crusty bread on the side.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 400 g of kale, finely sliced
- 300 g of oyster mushrooms
- 400 ml of crème fraîche
- 2 tbsp of dijon mustard
- 1 tsp of sea salt flakes
- 4 haddock fillets, (approx. 500g)
- 75 g of mature cheddar, grated
- 2 handfuls of panko breadcrumbs
Method
Step 1
Put a kettle on to boil and preheat the oven to 200°C/180°C fan/gas 6. Tip the sliced chard or kale into a large bowl, then pour over the kettleful of boiling water. Leave to blanch for 1 min, then drain well and squeeze dry with a clean tea towel to remove as much excess water as you can.Step 2
Transfer the blanched chard/kale to a medium roasting tin along with the mushrooms, crème fraîche, 1½tbsp of the dijon mustard and the sea salt flakes. Mix well, then make 4 indentations and place the haddock fillets in them. Spread the haddock with the remaining ½tbsp mustard.Step 3
Scatter the cheddar cheese and breadcrumbs all over the dish, along with a good grind of freshly ground black pepper. Then transfer to the oven to bake for 25-30 mins, until the top is golden brown and bubbling. Serve while still hot with the crusty bread on the side.