1 teaspoon Mustard (adjust the quantity depending on the strength of your mustard!)
1 teaspoon Chopped Chives
50ml Dry white wine
150ml Milk (or enough to cover the fish fillet while poaching)
1 handful Fresh Parsley (to garnish)
put the milk into a pan large enough to hold the fish fillet. Bring to the boil
Add the fish and season with salt and pepper. Bring back to a gentle simmer, then turn off the heat and cover. Allow to rest for 10-15 minutes so that the fish is fully cooked
Meanwhile make the sauce by melting the butter in a small pan, adding the chives and cooking for just a minute, then adding the white wine. Reduce the mixture down by 2/3rds
Take the liquid off the heat and stir through the mustard and quark. If you are not sure about the strength of your mustard, add half to start then adjust by taste.
Carefully remove the fish from the poaching liquid and plate up, pour the sauce over and garnish with fresh parsley
Serve with vegetables of your choice - here, new potatoes and peas.
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