Mustard and prosciutto haddock

Mustard and prosciutto haddock
  • Preparation 10 min
  • Cooking 25 min
  • Servings 4 to 6
  • Freezing I do not suggest

This mustard and prosciutto haddock is the perfect recipe for a busy weeknight. Ping poung chow thank you good evening. Even your kids will love it!

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Mustard and prosciutto haddock

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Ingredients

  • 2 tablespoons old mustard
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon dried oregano
  • 500 g haddock (or other firm-fleshed white fish like cod), filleted
  • 4 to 8 slices of prosciutto
  • Salt and pepper from the mill

Preparation

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • In a bowl, combine the mustard, olive oil, lemon juice, honey and oregano then season with salt and pepper like a ninja. Mix like a Tibetan monk. Set aside.
  • Place the fillets on the baking sheet, distribute the sauce and spread well. Wrap the fish with slices of prosciutto, 1 to 2 per fillets.
  • Place in the oven and bake for 20 to 25 minutes or until the fish is done and the prosciutto just crispy enough !!!

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Our sommeliers suggest
Domaine Nicolas Maillet Mâcon Verzé 2020
Bourgogne, France
This pretty macon-vezé is a safe agreement for white fish. On fruity notes of green apples and pears, and floral notes on the honeysuckle, it is a wine with beautiful nervousness, amazing minerality, and a pleasant roundness in the mouth. He will be able to marry this Tilapia dish perfectly. See the product
Uapishka, 4.7%
St-Pancrace
Wheat beer with aromas of coriander seeds and citrus zest, it will offer you delicacy and subtlety. His citrus aromas will complete the dish without stealing the show, accompanying both fish and prosciutto. Neither sweet nor bitter, it will be the pedestal of the recipe! See the product
Mustard and prosciutto haddock
Our sommeliers suggest
Domaine Nicolas Maillet Mâcon Verzé 2020
Bourgogne, France
This pretty macon-vezé is a safe agreement for white fish. On fruity notes of green apples and pears, and floral notes on the honeysuckle, it is a wine with beautiful nervousness, amazing minerality, and a pleasant roundness in the mouth. He will be able to marry this Tilapia dish perfectly. See the product
Uapishka, 4.7%
St-Pancrace
Wheat beer with aromas of coriander seeds and citrus zest, it will offer you delicacy and subtlety. His citrus aromas will complete the dish without stealing the show, accompanying both fish and prosciutto. Neither sweet nor bitter, it will be the pedestal of the recipe! See the product

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