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Haddock With Sour Cream And Mushrooms

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Ingredients
  Haddock fillet 10 Ounce (300 Gram)
  Butter 25 Gram (1 Knob)
  Water 4 Tablespoon
  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)
  Paprika To Taste
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Fish

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