Main Meal Recipes > Haddock Thermidor

This recipe is part of the March 2007 Mothers Day Recipes Menu

Starter - Feta Tabbouleh in Radicchio Cups
Main Course - Haddock Thermidor
Dessert - St. Clement's Delight

How to make haddock thermidor:
A more economical version of lobster thermidor i.e no lobster! Haddock is a delicate fish with a subtle flavour and goes very well in this rich cheese sauce.


1 1/2 lb haddock steaks
half bay leaf
1 small carrot peeled and sliced
half small onion peeled and sliced
4 black peppercorns
4 level tablespoons (2oz) butter
1 pint white sauce
1/2 teaspoon cayenne pepper
9oz mushrooms, washed and sliced
4 tablespoons dry sherry
4 heaped tablespoons freshly grated parmesan cheese
1/2 teaspoon mustard powder
(see measure conversions for more information)


- Heat the oven to 220oC/425oF/gas mark 7.
- Lightly grease an ovenproof baking dish.
- Put the fish steaks in a wide shallow frying pan in 1 layer, and scatter over the bay leaf, carrot, onion and peppercorn and salt.
- Add water to cover and bring to the boil.
- Lower the heat and cook gently until the fish flakes easily when tested with a fork, about 10 minutes.
- Using a fish slice, remove the fish carefully and keep warm.
- Add the mustard powder, cayenne pepper and salt to the white sauce.
- Melt the butter in a frying pan and fry the mushrooms for about 3 minutes, stirring.
- Mix into the sauce with the sherry
- Cut the fish into bite sized pieces carefully removing any bones.
- Combine with the sauce.
- Pour the fish and sauce into the greased baking dish, sprinkle the cheese over the top and bake in the oven for 15 minutes until the top is golden brown and bubbling.
- Serve hot, straight from the dish, garnished with lemon.
- Serve with mashed potatoes and broccoli or spinach.