Haddock In A Breadcrumb Coat With Mustard Sauce

Today's recipe is an easy one and it is a dish that doesn't need much time.

Everyone knows and likes breaded fish with ketchup but why not make a few alterations?

To get started, it is not unimportant what fish you choose. As for me, I prefer using haddock, but you can choose any other white fish. It shouldn't have a taste that's too strong and it should be quite flat.

This time I chose zucchini and spaetzle as side dishes.

Against my decision, not to make this a recipe blog, I now decided to include the recipes nevertheless.

What you need:

* haddock
* 1 egg
* a little bit of flour
* breadcrumbs
* salt
* pepper
* vegetable stock
* mustard (I suggest you take Dijon mustard)
* cream (or the low-fat substitute)
* crème frâiche
* 1 zucchini
* spaetzle
* olive oil, rapeseed oil or sunflower oil, butter

Make sure the fish isn't too wet, cut it in half, season it with salt and pepper and coat it with a little flour. Make sure to season it well or it will have only a faint taste (but don't overdo it). Dip it into the whisked egg and into the breadcrumbs. (You can do it twice to have a thicker breadcrumb coat)

Heat rapeseed or sunflower oil in a pan.

In the meanwhile, cut the zucchini into thin slices and heat another pan with a bit of olive oil.
Put the fish into the first pan and let it fry well on both sides. Be careful that the pan isn't too hot or your breadcrumbs will be burned while the fish is still raw! Keep it warm.

Fry the zucchini slices in the olive oil.
In another pan, heat some butter and just a little oil, then fry the spaetzle until they're slightly brown.

For the sauce, heat 1/2 cup of water and add 1/2 teaspoon of vegetable stock. Reduce the heat after a short while and add 2-3 table spoons of cream and 1/2 tablespoon of mustard. Season with pepper and add 1-1+1/2 table spoons of crème frâiche.

(Please note that the amount of ingredients I used is for 1 person only.)

Enjoy :)

~Vail~