This is a recipe I tried some time ago and wasnt too keen mainly because of the smoked fish. It was the first time I was trying it but this time wow! The flavours are amazing, and I will be making again and its perfect for future dinner parties.
Ingredients
2 smoked haddock fillets, skinned (About 150g each)
A few fresh thyme sprigs, or tiny sprinkle of dried
.5tsp olive oil
2 garlic cloves
40g shallots, finely chopped
50ml cider
1tbsp cider vinegar
15g reduced fat creme fraiche
40g light butter (I used Lurpaks slightly salty)
1tsp wholegrain mustard
Method
1. Preheat your oven to 200C. You will need two long sheets of tin foil that can be made into a parcel around each fish fillet. Place a pice of haddock in the centre of each sheet. Drizzle with the olive oil and top with the thyme and the whole garlic clove placed in the middle of the fillet. Season with pepper.
2. Fold over the tin foil so the fish is closed in the parcel and bake for 10-15 minutes until cooked through.
3. Meanwhile add your shallots, cider and vinegar to a saucepan and bring to the boil, simmer until there is hardly any liquid left. At this point reduce the heat stir through the creme fraiche and then slowly start to whisk in the butter a bit at a time, you may want to keep removing the saucepan from the heat to prevent the sauce splitting. When all the butter has been incorporated stir through the mustard and season.
Serve the fish topped with the sauce
Nutrition per portion*
Calories 310
Protein 31g
Carbohydrate 3g
Fat 18g
Fibre 1g
This really was yummy and although it’s quite indulgent due to the sauce it is still pretty low cal and really is a great treat! Nom! X
*Please remember that nutritional information stated in these recipes depend on weights and actual products used so yours may vary.
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