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Try Valentine Warner’s simple supper of crispy haddock chunks served with a creamy bacon and mushroom sauce.
Rehydrate the morel mushrooms in 100ml warm water and drain, reserving the liquor. Set the mushrooms aside on a piece of kitchen paper.
Melt the butter in a pan and add the morel mushrooms and bacon. Keep stirring until the mushrooms and bacon soften and turn golden.
Add 1 tablespoon flour to thicken up the sauce.
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.
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.
Dip the haddock into the seasoned flour, then the egg wash and then the breadcrumbs.
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.
When golden brown all over, remove the haddock from the pan with a slotted spoon and place on paper towels.
Add the chopped parsley to the mushroom sauce at the last minute.
Serve the breaded haddock on top of the mushroom sauce.
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