Poached Haddock with Mushroom and Dill Butter Sauce

Oven-poached haddock fillet topped with mushrooms and served in a rich white wine, dill, and cream butter sauce.

Fish Seafood Low Carb Haddock French Technique

Estimated Nutrition

Calories

846.1

kcal / serving

846.1 kcal total

Carbs

8.5g

per serving

8.5 g total

Fat

66.4g

per serving

66.4 g total

Protein

37.8g

per serving

37.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

extra for greasing

Butter

Double Cream

Fruits

0.5

piece

Lemon

juice only

Liquids

White Wine

100

Vegetable Stock

hot

NutsSeeds

tbsp

Dill

chopped fresh

Seafood

175

Haddock

fillet

Vegetables

piece

Mushrooms

sliced

Method

Preheat the oven to 200°C.

Butter a small ovenproof dish and place the fish fillet inside.

Cover the fish with mushrooms and add the wine and hot stock.

Bake for eight minutes until the fish is cooked through.

Transfer the cooking juices to a saucepan and keep the fish warm under foil.

Boil the juices for two minutes until slightly reduced.

Whisk in 50g of butter, dill, and lemon juice then simmer for one minute.

Stir in the cream and cook for one additional minute.

Serve the sauce poured over the haddock.