Add the Dijon mustard, apple cider vinegar and lemon juice ... herbs and chopped egg white and set the sauce aside. Combine the buckwheat flour, rice flour, potato starch, baking powder, baking ...

Still on a gentle heat, add the mustard or mustard powder, the tabasco sauce, then the Guinness along with 75ml (3fl oz) of the smoked haddock milk, stirring constantly. Once smooth, stir in the ...

Return to the heat, bring the sauce to a simmer and continue to stir until it is smooth and thick. Stir in the wine or vermout, Gruyère, mustard and cream. Cook over a low heat for a further 2 ...

Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this mixture liberally over top of each fillet. Lay fish into prepared baking dish ...

Add chunks of skinless smoked haddock to your favourite simmering sauce so they can soak up the flavour like delicious little sponges while they cook. Scrumptious sauce combinations include creme ...