Steamed Haddock with Mustard Foam From the Steamer

For the haddock, clean, acidify and salt the fish.

Clean and chop the greens.

Put all the ingredients in an unperforated cooking container and cook (at 100°C for 10-12 minutes).

Beat yolks with fish stock and white wine in a water bath until foamy. Add mustard and double cream and season with pepper, salt, sugar and white wine.

As a side dish, you can serve haddock with dill potatoes and cucumber salad as desired.

Preparation Tip:

You can also replace haddock with redfish. Mustard seeds are a European spice used mainly to prepare mustard (also called mustard), sauces, marinades and salads, but can also be eaten with sausage, fish and meat.

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