Baked Haddock Recipe

Clean and prep

Preheat oven to 400°F (200°C). If using dried black trumpets, reconstitute in 1 cup warm water for 20 minutes, then drain, reserving liquid. If fresh, trim and gently brush to remove debris. Peel and quarter hakurei turnips, slice leeks (white and pale green), mince shallot and garlic.

Sauté turnips and leeks

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large ovenproof skillet over medium heat. Add hakurei turnip wedges, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, stirring occasionally, until they begin to brown and soften, about 6–8 minutes.

Add leeks, mushrooms, shallot & garlic

Add the sliced leeks, minced shallot (1 tbsp), minced garlic, and black trumpet mushrooms to the skillet. Sauté until leeks are softened and mushrooms have released their liquid, about 4–5 minutes. Stir in 1 tsp fresh thyme leaves. Transfer the vegetables to the edges of the skillet to make a central space for the fish (or remove to a bowl if your skillet is small).

Reduce fumet and wine

In a small saucepan over medium heat, melt 2 tablespoons butter and add 1 tablespoon minced shallot. Cook until translucent, about 2 minutes. Add 1/4 cup dry white wine and bring to a simmer; reduce until almost evaporated, about 2–3 minutes.

Add fumet & cream

Pour in 1 cup fish fumet (or light fish stock) and 1 cup heavy cream. Bring to a gentle simmer and cook until slightly thickened and coats the back of a spoon, about 6–8 minutes. If you reconstituted dried mushrooms and reserved soaking liquid, strain 1–2 tablespoons of that liquid into the sauce for extra mushroom flavor (do not add sediment).

Finish sauce

Stir in 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over the lowest heat while you prepare the fish. If sauce is too thin, simmer a little longer; if too thick, loosen with 1–2 tablespoons water or fumet.

Season fish

Pat haddock fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil and the 2 tablespoons melted butter (or melted butter + olive oil combined). Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper (divide the amounts across fillets). Drizzle with 1 tablespoon fresh lemon juice.

Arrange in skillet

Nestle the seasoned fillets over the bed of sautéed vegetables in the ovenproof skillet (skin-side down if skin-on). Spoon a little of the fumet cream sauce around and under the fillets (reserve most of the sauce to finish after baking).

Bake

Transfer the skillet to the preheated 400°F (200°C) oven. Bake until the fish is opaque and flakes easily with a fork, about 10–12 minutes depending on thickness (internal temperature 135–140°F / 57–60°C recommended for haddock).

Finish

Remove skillet from oven. Spoon the remaining warm fumet cream sauce over the fillets and vegetables. Dot with remaining 1 tablespoon butter if desired and allow to rest 2 minutes.

Divide the leek, turnip and mushroom mixture among 4 plates. Place a haddock fillet atop each bed of vegetables. Spoon any pan sauce over the fish. Sprinkle with chopped parsley and serve with lemon wedges alongside for additional acidity.