Pan fried Haddock with Mustard Cream by @mumsmeals_glasgow

Ingredients for this Pan fried Haddock Recipe:

2 pieces of smoked haddock fillet (approx 120g per portion)

300g floury type potatoes

150g Brussels sprouts

1 finely chopped preserved lemon

A little butter

100ml double cream (heavy cream)

50ml whisky (preferably a good peaty whisky such as Laphroaig)

2 heaped tsp of whole grain mustard

2 tsp Dijon mustard

Salt to taste

The Method

For the colcannon:

1. Cook the potatoes in salted boiling water and drain well.
2. Cook the Brussels sprouts until done to your liking. I prefer them to be on the softer side of ‘al dente.’ Drain and chop finely. Reserve a few individual leaves for garnishing if desired.
3. Mash the potatoes with a little butter. Add the chopped Brussels sprouts and preserved lemon mixing well. Add salt to taste. You can make the colcannon in advance and reheat.

For the haddock:

1. Poach the haddock fillets (skin side down) in frying pan for approx. 5 minutes.
2. Remove from the pan and peel off the skin. You can leave the skin on if you wish.

For the sauce:

1. Place the cream in a saucepan and heat gently. Add the mustards and whisky and stir well.
2. Cook for 5 minutes so that the sauce reduces slightly and thickens.

Thank you to @mumsmeals_glasgow