Haddock Gratin with Mushroom Cream Sauce

Baked Haddock With Mushroom Cream Sauce
Baked Haddock With Mushroom Cream Sauce. Diana Rattray
Ratings (15)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
733 Calories
48g Fat
33g Carbs
43g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 733
% Daily Value*
Total Fat 48g 62%
Saturated Fat 29g 144%
Cholesterol 245mg 82%
Sodium 1011mg 44%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Protein 43g
Calcium 249mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A delicious, creamy fresh mushroom sauce tops this haddock gratin. Top the fish with a little cheese a few minutes before it's done. Parmesan or some mild cheddar would be excellent.

Ingredients

  • 1 1/2 pounds haddock fillets, cut into large chunks, depending on baking dish or dishes
  • Optional: herb blend or herb seasoning blend, to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tablespoons butter, divided
  • 1 small clove garlic, finely minced
  • 1/2 cup thinly sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 2 tablespoons sherry
  • 1 1/2 cups half-and-half or light cream
  • Dash paprika
  • 1/4 cup seasoned or garlic flavored bread crumbs
  • Optional: grated or shredded cheese

Steps to Make It

  1. Heat the oven to  375 F (190 C/Gas 5).

  2. Sprinkle fish pieces lightly with salt, pepper, and dried herb blend. Arrange the fillets in a shallow baking dish or individual au gratin dishes or ramekins.

  3. In a saucepan, melt 3 tablespoons butter over medium-low heat. Add garlic and mushrooms; slowly saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter. Continue cooking, stirring, for 2 minutes.

  4. Gradually stir the cream into the flour mixture. Stir in sherry. Continue cooking and stirring until thickened. Add salt, pepper, and paprika, to taste. Spoon over the haddock

  5. Melt the remaining 1 tablespoon butter over low heat; add bread crumbs and stir to combine thoroughly. Sprinkle bread crumbs over haddock and sauce. Bake in the preheated oven for about 25 minutes, or until fish flakes easily with a fork.

  6. If desired, sprinkle with a little shredded or grated cheese and continue baking for 2 to 4 minutes longer to melt cheese.