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Haddock with Mushrooms, Chard and Mustard

By OcadoLife
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.