Braised Fillets of Haddock with Chestnuts Mushrooms and Chestnuts

by Rick Stein
Star 4.0
    15m prep time
    45m total time
    Easy level
    13 ingredients

You might well think that the pairing of white fish, such as cod or haddock, with chestnuts, chestnut mushrooms, cheese and chicken stock is unusual because generally I like to cook fish simply to allow the delicacy of its flavour to shine. I find, though, that white fish can also work as a main ingredient in a braise like this. I’ve written a lots of recipes in this style, partly because they work very well with light red wines like young Pinot Noir, Sangiovese or Beaujolais. This recipe was originally published in Secret France using brill, but haddock is easier to obtain.

Method

Based on 4 servings, adjust as needed.

Step 1

Pour the chicken stock into a wide pan and boil rapidly until it is reduced by half.

Step 2

Melt half the butter in a pan that has a lid and is large enough to hold the fish fillets in one layer. Add the shallots and cook gently for 4–5 minutes. Add the vermouth, chestnuts and reduced chicken stock, then simmer for another 4–5 minutes until thickened. Add the mushrooms and lemon juice and season with salt and pepper.

Step 3

Place the fish fillets on top of the mushrooms, cover the pan with a lid and place over a medium heat for 6 minutes until the fish is cooked through. Carefully remove the fish and keep it warm. Add the remaining butter and the cheese to the pan and boil rapidly for a few minutes until the sauce coats the back of a spoon nicely.

Step 4

Stir in three-quarters of the parsley. Put the fish back in the pan and garnish with the rest of the parsley, then serve with buttery mashed potato and wilted spinach (see tips on how to do this).
  • Ingredients
  • Based on 4 servings
  • 15g Flatleaf Parsley, chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 100g Chestnut Mushrooms, sliced 1 x Sainsbury's 300g Closed Cup Chestnut Mushrooms
  • 100g Vacuum Packed Chestnuts, sliced 1 x Merchant Gourmet Whole Chestnuts 180g
  • 600ml Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g
  • 4 Haddock Fillets, cod, brill or hake also work. Skin on 2 x Sainsbury's Skin on MSC Haddock Loins, Taste the Difference 270g
  • 100g Unsalted Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 3 Shallots, finely sliced 1 x Sainsbury's Echalion Shallots 400g
  • 75ml Dry White Vermouth, or white wine 1 x Sainsbury's Vermouth Extra Dry 1L
  • 2tsp Lemon Juice 1 x Sainsbury's Lemons
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 800g Mash Potato, shop bought or homemade 2 x Sainsbury's Mashed Potato, Taste the Difference 400g
  • 250g Spinach, wilted in butter 1 x Sainsbury's Young Spinach 260g
  • 20g Pecorino Cheese, or Parmesan, finely grated 1 x Sainsbury's Pecorino Romano Cheese 170g
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