Baked Haddock with Mushroom and Crème Fraiche Sauce

Baked Haddock with Mushroom and Crème Fraiche Sauce


  • 75g brown closed cup mushrooms, sliced 
  • 2 x 200g fillets smoked haddock 
  • 150ml semi-skimmed milk 
  • Knob of butter 
  • 2 tbsp half fat crème fraîche 
  • Small bunch of chives, snipped 
  • Freshly ground black pepper 

To serve

  • Mashed potato
  • Wilted spinach 


  1. Place the fish in a non-stick frying pan and season with a little freshly ground black pepper. 
  2. Pour in the milk, bring to the boil then reduce the heat and gently simmer for 6-8 minutes or until the fish has turned opaque.  
  3. Transfer the fish to a plate using a fish slice and keep warm; reserve the cooking juices. 
  4. Wipe out the pan, add the butter and mushrooms and saute for 2 mins until the mushrooms are golden. Add the cooking juices and crème fraîche, simmer for 2-3 minutes, until the sauce reduces and thickens slightly. 
  5. Arrange the fish on two warm plates, spoon over the sauce then scatter over the chives.  
  6. Serve with mashed potato and wilted spinach.  

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