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Baked haddock with crushed peas and chive butter sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Nick Nairn

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Place the haddock on a baking tray and drizzle with the oil. Bake in the oven for 4 minutes or until cooked through.

  3. For the peas, boil the chicken stock with the garlic clove for 5 minutes, then add the peas to cook through.

  4. Add the cream. Using a mini hand-blender, purée the stock and cream and set aside.

  5. For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Simmer over a medium heat until reduced by half.

  6. Stir through the chives and season with salt and freshly ground black pepper.

  7. To serve, place the haddock on a plate with the peas to one side. Drizzle the sauce on the fish and garnish with the chervil.

Ingredients

  • 150g/5½oz undyed smoked haddock
  • 1 tbsp olive oil

For the peas

  • 200ml/7fl oz hot chicken stock
  • 1 clove garlic
  • 150g/5½oz peas
  • 50ml/2fl oz double cream

For the sauce

  • 50g/2oz butter
  • 50ml/2fl oz double cream
  • ½ lemon, juice only
  • 1 tsp Dijon mustard
  • 1 tbsp chives, chopped
  • salt and freshly ground black pepper
  • chervil, to garnish

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Baked haddock with crushed peas and chive butter sauce

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