Haddock on Kale with Hamburger Mustard Butter

Blanch cleaned kale in salted water for about eight to ten minutes. Cool in salted iced water and squeeze heartily. Then chop coarsely. Dice shallots and sauté in butter, deglaze with chicken stock. Add chopped kale and finish cooking for about two minutes. Season strongly with salt and freshly ground pepper.

Tip: Even when preparing ” classic kale “, blanch the kale to remove the bitter substances.

Blanch (scald) tomatoes, remove skins and dice.

Divide haddock into four on the spot portions. Marinate with juice of one lemon, salt and pepper. Then steam in a steamer at 92 degrees for two to three minutes until glazed.

Cod or pollock is equally suitable instead of haddock.

Mustard butter:

Lightly brown butter in a frying pan. Add the mustard and roast. The mustard butter should still be foaming when added over the fish.

Fish sauce:

Reduce white wine and fish stock. Add double cream and season to taste. Finally, fold in the whipped cream.

Place steamed haddock on top of kale. Add the tomato concassee. Surround with fish sauce. Later, garnish everything with mustard butter. Garnish with parsley leaves.

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