Smoked Haddock with Quark Mustard Sauce



My wife is quite fond of “yellow fish” or smoked haddock.  We generally shallow cook it in milk or use it as the prime ingredient in kedgeree. This recipe uses this fish and quark to make a lower fat dish.  Quark is a milk product which doesn’t require salt or sugar in its production. It is thick and creamy, but lacks the calories and fat of its evil twin cream cheese.


  • Quark 4 heaped Tbs
  • Whole Grain Mustard 1 Tbs
  • Dijon Mustard 1 tsp
  • Smoked Haddock 2 x 100-150 g fillets
  • Milk 1/8 cup
  • Oil splash


Add the oil to a suitable sized frying pan and spread evenly with a brush or spatula edge. Bring to medium-high heat and place the fillets into the oil. Allow to cook for about 3 minutes, sliding a spatula under them occasionally to keep them from sticking. Then flip the fish and add a splash of milk, then cook for 2 minutes or so.  Move the fillets to the side of the pan and reduce the heat. Add the remaining milk.  Allow to lightly boil until largely reduced. Spoon the mustard into the centre of the pan and mix well with the remaining milk.  Spoon the quark into the mustard mixture and stir until dissolved.  Turn off the heat, but do not remove the pan from the burner letting the residual heat the thicken the sauce.  Serve fish onto plates and spoon the sauce over it.


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