Ingredients: 350 g boneless haddock fillet salt and pepper butter for the oven dish 1 tsp fish mustard 20 g butter 20 g flour 100 ml water 100 ml milk 50 ml cream beetroot chopped chives 400 g potato Directions:1. Boil the potatoes. In the meantime rub the haddock with the mustard and season. Put in an ovenproof dish with 1 dl water. Cover with foil and bake at 150 C for about 20 minutes. 2. Blend butter an flour well and stir in the liquid from the baked haddock. Stir in milk, cream and mustard and season well. 3. Serve the potatoes, haddock and sauce with beetroot and chives. |