TWO FISHES IN CREAMY MUSTARD SAUCE ON ROSEMARY POTATOES
1 pound salmon filet
1 pound haddock filet (or other firm, flakey white fish)
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon fresh cracked black pepper
1 teaspoon fresh rosemary, chopped
3 pounds baby red bliss potatoes, quarter into 2” pieces
1 large onion, chopped
3 tablespoon olive oil
2 teaspoon salt
1 teaspoon fresh cracked black pepper
2 tablespoon fresh rosemary, chopped
1 ½ cups heavy cream
3 tablespoon grainy Dijon mustard
½ teaspoon fresh cracked black pepper
2 tablespoon Honey
Additional chopped rosemary for garnish
Place salmon and haddock on a large sheet pan. Drizzle fillets with the olive oil and then sprinkle with sea salt, black pepper and rosemary. Gently rub the seasonings into the fish to evenly distribute. Bake at 375 for 20-25 minutes until the fish is just cooked through and flakes easily with a fork. Remove from oven and tent with foil to keep warm.
Place potatoes and onions on another large baking sheet and drizzle with olive oil and sprinkle with salt, pepper, and rosemary. Toss with your hands so that potatoes are thoroughly coated. Bake for 40-45 minutes, tossing once halfway through cooking until they are tender and golden brown.
In a small sauce pan, combine the heavy cream, mustard, black pepper, and honey. Whisk over medium heat and bring to a low boil. Let gently boil until reduced to about 1 cup and the sauce coats the back of a spoon.
To serve, place about ½ cup of the potatoes on a plate and top with ¼ of the salmon and haddock broken into large chunks. Ladle the sauce over the top to cover fish and potatoes and garnish with additional rosemary.
Serve with a small garden salad and crusty bread to wipe up any of the excess sauce. Decadent and delicious!!
I was inspired to create this dish by a meal I had in Hamburg, Germany many years ago on a cold rainy day. The waiter could not speak English and the menu was all in German so I couldn’t read it. I drew him a picture of a fish on my napkin and he came out with this delicious feast with 2 types of fish over potatoes in a mustard cream sauce…. Sooooo good!!