Seared Haddock with Brown Butter and Whole Grain Mustard Sauce

Haddock is simply a placeholder in this recipe. Any thin, mild fish fillet seasonally available will work fine. The recipe moves quickly so have all side dishes ready to go before you start cooking the fish.
By / Photography By Jennifer Bakos | February 27, 2017

Ingredients

  • 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

Preparation

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.

Ingredients

  • 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
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