Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 Portobello mushrooms
- 1 tsp chopped fresh thyme
- 35g/1¼oz unsalted butter, plus more for buttering the bread
- 2 tbsp olive oil
- 2 banana shallots, finely chopped
- 1 side undyed smoked haddock, skinned and diced (about 300g/10½oz)
- 50ml/2fl oz vermouth
- 100ml/3½fl oz double cream
- 1 tsp Dijon mustard
- squeeze lemon juice
- pinch cayenne pepper
- salt and freshly ground black pepper
To serve
- 2 long slices sourdough bread
- 1 tbsp snipped fresh chives
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the mushrooms onto a baking tray and top with the thyme, 10g/⅓oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice.
Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don’t stir too much as you want the fish to hold its shape.
To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives.