Try Valentine Warner’s simple supper of crispy haddock chunks served with a creamy bacon and mushroom sauce.


  • 28 g dried whole morel mushrooms

  • 50 g butter

  • 75 g smoked bacon, chopped into small cubes

  • 1 tbsp flour

  • 1 bay leaf

  • 250 ml single cream

  • 100 ml sunflower oil

  • 4 tbsp flour

  • 3 eggs

  • 4 tbsp toasted breadcrumbs

  • 2 large haddock fillets, skinned and chopped into even chunks

  • 2 tsp parsley, chopped


  • 1.

    Rehydrate the morel mushrooms in 100ml warm water and drain, reserving the liquor. Set the mushrooms aside on a piece of kitchen paper.

  • 2.

    Melt the butter in a pan and add the morel mushrooms and bacon. Keep stirring until the mushrooms and bacon soften and turn golden.

  • 3.

    Add 1 tablespoon flour to thicken up the sauce.

  • 4.

    Pour in the mushroom liquor. Add the bay leaf and give it a good stir. Add the cream, stirring to make sure the sauce is combined. Season with black pepper, stir and turn the heat right down.

  • 5.

    In a frying pan, heat the sunflower oil. While it heats up, start breadcrumbing your haddock pieces. Set up three shallow bowls - in one mix flour with 1 teaspoon flaked sea salt, in the second beat 3 eggs and in the third put the breadcrumbs.

  • 6.

    Dip the haddock into the seasoned flour, then the egg wash and then the breadcrumbs.

  • 7.

    Add the pieces to the pan, in batches if need be. Turn the haddock pieces as they cook so that they’re golden all over.

  • 8.

    When golden brown all over, remove the haddock from the pan with a slotted spoon and place on paper towels.

  • 9.

    Add the chopped parsley to the mushroom sauce at the last minute.

  • 10.

    Serve the breaded haddock on top of the mushroom sauce.

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