- 4 6-ounce haddock fillets
- Kosher salt and pepper
- 2 tablespoons AP flour
- 2 tablespoons unsalted butter
- 2 tablespoons minced shallots
- ½ cup heavy cream
- 1 to 2 tablespoons coarse mustard
Lay fish fillets on a plastic cutting board. Sprinkle each with salt and pepper. Dust each with flour.
In a large skillet over high heat, melt butter. Once butter foams, lay fillets seasoned side down into the pan. Use a spatula to press down on the fillets to prevent them from curling away from the pan. Cook on this side until the fish is a crispy golden brown (3 to 4 minutes). Turn the fillets over and cook until the fish is opaque all the way through (1 to 2 minutes more). Remove fish to a warm serving platter and cover.
Reduce heat to medium-low. Add shallots and sauté until softened (1 to 2 minutes). Whisk cream and 1 tablespoon of mustard into the pan, scraping any brown bits off the bottom. Simmer until cream has thickened (1 minute). Taste, add more mustard if you want a stronger flavor. Season with salt and pepper. Drizzle sauce over the fish and serve warm with crusty bread.