Portobello mushrooms, smoked haddock and chives
A flavour-packed brunch of roasted thyme mushrooms and creamed smoked haddock on toast.
Ingredients
- 2 Portobello mushroomsÌý
- 1 tsp chopped fresh thyme
- 35g/1¼oz unsalted butter, plus more for buttering the bread
- 2 tbsp olive oilÌý
- 2 banana shallots, finely chopped
- 1 side undyed smoked haddock, skinned and dicedÌý(about 300g/10½oz)
- 50ml/2fl oz vermouth
- 100ml/3½fl oz double cream
- 1 tsp Dijon mustardÌý
- squeeze lemon juice
- pinch cayenne pepperÌý
- salt and freshly ground black pepper
To serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the mushrooms onto an baking tray and top with the thyme, 10g/â…“oz of the butter and the oil. Season with salt and freshly ground black pepper, and cover with foil. Roast in the oven for 20 minutes to soften, then remove from the oven and leave to rest briefly, then slice.
Meanwhile heat the remaining butter in a pan, add the shallots and cook until softened. Add the haddock pieces, fry briefly on all sides, before pouring in the vermouth. Cook to allow the liquid to evaporate, then add the cream and Dijon mustard. Bring back to the boil and then pour in the lemon juice, and sprinkle over the cayenne pepper and more black pepper. Cook until the volume of liquid has reduced and the sauce has thickened so that it coats the back of a spoon. Don't stir too much as you want the fish to hold its shape.
To serve, heat the grill to hot and then grill the sourdough until browned on all sides. Butter the sourdough. Top each slice of sourdough with the sliced mushrooms. Pour any resting juices over, before topping with the haddock. Finish with a sprinkling of chives.Ìý
