Portobello mushrooms, smoked haddock and chives

 

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 Portobello mushrooms
  • 1 tsp chopped fresh thyme
  • 35g/1¼oz unsalted butter, plus more for buttering the bread
  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 1 side undyed smoked haddock, skinned and diced (about 300g/10½oz)
  • 50ml/2fl oz vermouth
  • 100ml/3½fl oz double cream
  • 1 tsp Dijon mustard
  • squeeze lemon juice
  • pinch cayenne pepper
  • salt and freshly ground black pepper

To serve

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