Haddock fillet in a mustard-tarragon sauce


  • 100 milliliters fish broth
  • 25 milliliters dry white wine
  • 1 clove stick
  • 1 bay leaf
  • 2 juniper berries
  • 1 thyme sprig
  • 0.25 lemon (zest and juice)
  • 2 black pepper corns
  • 200 grams haddock fillets
  • salt
  • vegetable oil
  • 15 grams butter
  • 25 grams sour cream
  • 10 grams flour 0.5 teaspoons grainy mustard
  • 0.5 teaspoons soft mustard
  • 0.5 teaspoons Dijon mustard
  • pinch of sugar
  • 1 fresh tarragon sprig
  • 0.5 teaspoons lemon juice
  • 50 milliliters vegetable broth
  • 25 milliliters milk

Preparation method (receipt)

Wash the fish, dry with paper towel, drizzle with lemon juice, sprinkle with salt, set it aside . Drizzle fish with white wine, set 25 milliliters of fish broth aside. Pour remaining broth in the steamer cup, add clove, bay leaf, juniper berries, thyme, peppercorns and lemon zest, bring to a boil. Oil fish and place in the steamer, simmer for 25 minutes on low heat. Mix the remaining white dry wine with fish broth, milk and vegetable broth. Fry the flour in the butter and pour over broth-milk mixture, cook for 10 minutes until thickening, stirring occasionally. Chop tarragon and add in the sauce with sour cream and different mustard, season with sugar, salt and lemon juice. Serve the fillet with mustard-tarragon sauce.

fish broth white wine cloves bay leaves juniper berry thyme lemon pepper haddock salt vegetable oil butter flour Dijon mustard mustard sour cream sugar tarragon lemon juice vegetable broth milk