Ingredients

• 150g/5½oz undyed smoked haddock
• 1 tbsp olive oil
• 200ml/7fl oz hot chicken stock
• 1 clove garlic
• 150g/5½oz peas
• 50ml/2fl oz double cream
• 50g/2oz butter
• 50ml/2fl oz double cream
• ½ lemon
• juice only
• 1 tsp Dijon mustard
• 1 tbsp chives
• chopped
• salt and freshly ground black pepper
• chervil
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Place the haddock on a baking tray and drizzle with the oil. Bake in the oven for 4 minutes or until cooked through.
• For the peas
• boil the chicken stock with the garlic clove for 5 minutes
• then add the peas to cook through.
• Add the cream. Using a mini hand-blender
• purée the stock and cream and set aside.
• For the sauce
• melt the butter in a pan
• then add the cream
• lemon juice and mustard. Simmer over a medium heat until reduced by half.
• Stir through the chives and season with salt and freshly ground black pepper.
• To serve
• place the haddock on a plate with the peas to one side. Drizzle the sauce on the fish and garnish with the chervil.