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SMOKED HADDOCK, MUSTARD AND SAFFRON
A version of a medieval dish, very yellow and delicious.
    Servings
    4
    Servings
    4
    Instructions
    1. Mix together the wine, water, vinegar, mustard powder, saffron, and pepper. Place your pieces of smoked haddock into an ovenproof frying pan, pour the wine and saffron mixture over them, loosely cover with butter paper or tinfoil and place in a medium to hot oven for approximately 15 minutes, until all is piping hot.
    2. When it is, remove from the oven, place the fish on a warm, deep plate, and put the pan of sauce onto the heat and allow to boil. Add the butter and stir briskly until the sauce and butter have emulsified. Now pour over the fish and serve hot with mashed potato.
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