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Haddock fillets with a creamy tomato sauce

Fish Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 10 minutes
Energy: 381 kcal / serving

Instructions

  • 1.   In a saucepan, heat the wine with finely chopped shallots. When it boils, poach the fish fillets for 10 minutes.
  • 2.   Drain them and keep them warm between two plates.
  • 3.   Bring the cooking juice to a boil and reduce until only 2-3 tablespoons of liquid remain.
  • 4.   Prepare the sauce:
  • 5.   Over low heat, whisk the egg yolks with the fish cooking juice, lemon juice, then incorporate the diced butter. Adjust the seasoning. Stir in the cream and then the peeled, seeded, and diced tomatoes.
  • 6.   Reheat the fish in the sauce for 1 minute and serve.

Ingredients for servings

  • 400 g of haddock fillet
  • 15 cl of dry white wine
  • 1 shallot
  • 2 egg yolks
  • 2.5 tablespoon of cooking juice
  • 1 drizzle of lemon juice
  • 25 g of butter
  • 1 tomato
  • 25 g of sour cream

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    381 kcal
    19 %
  • Fat
    18,9 g
    27 %
  • of which saturated
    10,91 g
    55 %
  • Carbohydrates
    3,52 g
    1 %
  • of which sugar
    2,52 g
    3 %
  • Protein
    38,46 g
    77 %
  • Fibers
    0,98 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference