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Haddock in a creamy wine and parmesan sauce

haddock in creamy sauce

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Haddock in a creamy wine and parmesan sauce.


700g (1½lb) floury potatoes, such as Maris Piper, chopped
40g (11/2oz) butter
1tsp plain flour
1/2 onion, finely sliced
75ml (3fl oz) double cream
150ml (1/4 pint) hot vegetable stock
A splash of white wine (optional)
15g (1/2oz) Parmesan cheese, freshly grated
1/2tbsp Dijon mustard
350g (12oz) undyed skinless smoked haddock, roughly chopped
125g (4oz) frozen peas


1. Put the potatoes into a pan of cold salted water and bring to the boil. Simmer for 15–20min until tender. Drain well, tip back into the pan, then mash with 25g (1oz) butter. Season

2. Preheat the oven to 220°C (200°C fan) mark 7. Heat remaining 25g (1oz) butter in a large pan, add the flour and onion and cook for 10min until the onion is soft and golden. Add the cream, stock, white wine (if using), Parmesan and mustard. Stir everything together and season.

3. Add fish and peas and turn off heat and stir mixture carefully.

4. Put the fish mixture into a 2.3 litre (4 pint) ovenproof dish. Cover with the mash, then cook for 15–20min until fish is cooked through. Serve with steamed cabbage.

Fabulous,easy haddock recipe from Good Housekeeping



About Zena Grantham

About Zena Grantham

Zena is a baking fanatic spending most of her free time dreaming up her next tasty recipe. She has been known to accidentally make people fall off their diet or healthy eating wagon with chocolate cakes!

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