27 lines
1.4 KiB
Markdown
27 lines
1.4 KiB
Markdown
# Smoked haddock with flageolet beans and mustard
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### Ingredients
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* 400 grams smoked haddock
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* butter
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* 250 milliliters milk
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* bay leaves
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* 2 400g tins flageolet beans
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* 300 milliliters double cream
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* 1 handfuls flat-leaf parsley
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* 1 tablespoons grainy Dijon mustard
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### Directions
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Remove the skin from the smoked haddock and place the fish in a lightly buttered baking dish. Pour over the milk, then enough water to almost cover the fish. Tuck in a couple of bay leaves and grind over some black pepper. Bake at 200C/Gas 6 for 15-20 minutes, or until you can pull out one of the large, flat flakes of flesh with ease. Drain and discard the milk.
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Rinse and re-butter the baking dish. Rinse the beans in a sieve under running water, then empty them into a mixing bowl. Pour in the cream and a couple of tablespoons of milk, then chop the parsley and add it together with the mustard, a grinding of black pepper, and a little salt (go easy on the salt, as the smoked fish is saltier than fresh).
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Spoon the beans into the dish and lay the fish on top, spooning over some of the creamy beans to keep it moist. Turn the oven down to 180C/Gas 4 and bake for about 40 minutes, until the cream is bubbling and the sauce has thickened around the beans.
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Serve with steamed spinach.
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### Meta
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author: Nigel Slater, "The Kitchen Diaries"
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tags: Fish and Shellfish, Main Dishes
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