Haddock with Cider and Apple Sauce

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  Haddock with Cider and Apple Sauce

 The sauce can be made in advance, stored in the fridge and reheated when you are ready to use it. 

Haddock with Cider and Apple Sauce

Serves 4 

Ingredients

  • 4 haddock fillets about 175g each, skinned and boned
  • Juice of half a lemon
  • 100mls cider
  • 2 small shallots, very finely chopped
  • 2 sprigs of thyme
  • 1 bay leaf
  • A little salt and black pepper
  • 250mls chicken stock
  • 4 tablesp. cream
  • 2 dessert apples, cored and diced
  • 1 tablesp. Dijon-style mustard
  • 1 tablesp. chopped chives or parsley

To Cook

Preheat oven to Gas Mark 4, 180°C (350°F).

Combine the lemon juice, cider, shallots, 1 sprig of thyme, bay leaf and black pepper in a saucepan. Cook for 8-10 minutes until the liquid is syrupy. Add the chicken stock, cream and apples. Heat until it is simmering gently.

Allow to cook until the mixture is reduced by half. This will take about 10 minutes. Remove from the heat. Remove the sprig of thyme and bay leaf and discard. Purée the sauce until smooth. Then strain and return it to the saucepan. Stir in the mustard and chives or parsley and tast for seasoning. Keep warm.

Meanwhile season the fish with a little salt and pepper and sprinkle over the remaining thyme leaves. Place the fish in a lightly oiled roasting thin. Cook in the preheated oven for about 10-12 minutes until it can be flaked easily with a fork.

Serving Suggestions

Delicious served with the warm Cider and Apple Sauce, spinach and lightly sautéed potatoes.

Nutritional Analysis per Serving

Protein: 37g 

Carbohydrates: 36g 

Fat: 15g 

Iron: 3.5mg 

Energy: 433kcal