Courtney's Creamed Haddock with Greens

Served over a bed of collards, haddock in a mushroom cream sauce makes a complete meal. (photo by Joachim)

My favorite combination: easy and good. Recipe after the jump.


Courtney's Creamed Haddock with Greens
(to serve 2; may be scaled)
1 lb Haddock (or other similar fish) pieces
2 Tbsp butter
1/4 lb mushrooms, sliced
1 Tbsp flour
About 1/3 cup milk
3-4 shakes Worcestershire sauce (Lee & Perrins type)
5-6 shakes Tabasco sauce
1 Tbsp French mix herbs (or mixed herbs from the garden)

Collard Greens (about 5 large leaves per person), shred into medium-sized pieces and steamed until tender
Salt and pepper to taste

Cook the haddock in the sous vide at 60C/140F for 40 minutes. Drain the juices into a measuring cup and add enough milk to make 1 cup.

Saute the mushrooms in butter over medium heat until just golden. Add the flour and, using a wooden spoon or stirrer, cook a minute or two until the flour is well blended. Slowly add the milk/fish juice mixture, stirring constantly. Cook until thickened. Stir in Worcestershire, Tabasco and herbs and season to taste with salt and pepper.

Place the greens in individual soup plates. Place the haddock pieces over, and pour the mushroom cream sauce over all. Serve immediately.

Eating Notes: This extremely basic one-dish meal would also work well with curry powder or with a garlicky sauce. It would also work with shrimp or with any firm-fleshed fish. Because fish pieces are often cheaper than fillets, it's also a good way to get a more expensive type of fish than one otherwise might.