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Portobello mushrooms, smoked haddock and chives

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

A flavour-packed brunch of roasted thyme mushrooms and creamed smoked haddock on toast.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

To serve

  • 2 long slices sourdough bread
  • 1 tbsp snipped fresh chives

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Put the mushrooms onto an baking tray and top with the thyme, 10g/⅓oz 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.

  3. 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.

  4. 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.