Haddock With Sour Cream And Mushrooms
|Haddock fillet||10 Ounce (300 Gram)|
|Butter||25 Gram (1 Knob)|
|Butter||1⁄2 Ounce (15 Gram)|
|Button mushrooms||2 Ounce, sliced (50 Gram)|
|Fresh sour cream||4 Fluid Ounce (120 Milliliter)|
|Chopped parsley||1 Tablespoon (For Garnish)|
Place the haddock in a shallow 600 ml (1 pint) ovenproof dish.
Sprinkle with salt and pepper, dot with the butter and add the water.
Cover with foil and cook in a preheated moderate oven, 160°C (325°F), Gas Mark 3, for 20 minutes.
Meanwhile, make the sauce: Melt the butter in a saucepan, add the mushrooms and fry for 1 minute.
Stir in the sour cream, paprika and salt and pepper to taste.
Heat through gently.
Drain the fish and transfer to a warmed
Pour over the sauce and garnish with chopped parsley.