Summary

Ingredients

• 400 ml fish stock
• 100 ml white wine, dry
• 3 carnation (s)
• 3 bay leaves
• 6 juniper berries
• 3 sprigs thyme
• 1 lemon (s), untreated, the zest it
• 10 black peppercorns
• 2 fish (s), haddock without head, approx. 800 g each, already gutted and scaled
• 0.5 ½ lemon (s), add the juice
• salt
• some oil
• 60 g butter
• 40 grams flour
• 1 tablespoon Dijon mustard, grainy
• 2 tablespoon Dijon mustard, hot
• 1 tablespoon mustard, medium hot
• 100 g crème fraîche
• 1 teaspoon sugar
• 2 sprigs tarragon, fresher
• 1 squirt lemon juice
• 200 ml vegetable stock, light
• 100 ml milk

Print Recipe Pin Recipe

Instructions

1. Wash the fish under cold water, pat dry, drizzle with lemon juice, salt well and set aside.
2. Pour the fish stock up with the white wine, stir and set aside 100 ml.
3. Put the remaining 400 ml with the cloves, bay leaves, juniper berries, thyme, lemon peel and peppercorns in a large, rectangular saucepan with a steamer insert, bring to the boil and simmer for a few minutes over low heat with the lid closed. Lightly oil the steamer insert, place the fish on it, place the steamer insert in the pan, close the lid and steam the fish for 25 minutes over low to medium heat. The fish must not touch the liquid.
4. In the meantime, prepare the sauce. Mix the reserved 100 ml fish stock and white wine mixture with 100 ml milk and 200 ml cold vegetable stock. Make a roux out of butter and flour and gradually pour in the mixture, then simmer gently for about 10 minutes over low heat while chopping the tarragon. Stir mustard, crème fraîche and tarragon into the sauce and season with sugar, lemon juice and a little salt.
5. After the 25 minutes the fish should be ready, to be on the safe side make a cooking test. If the dorsal fins can be removed easily, the fish is good.
6. Arrange the fish on a preheated plate and fillet them at the table. Serve with the tarragon mustard sauce, boiled potatoes and a light leaf salad.