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Haddock

 

Recipes on this page: Haddock with mustard Sauce, Fish Chowder , Smoked Haddock Frittata , Golden Fish Bake, Haddock au gratin , Smoked Haddock and prawn pie ,Haddock Chowder , Haddock in Beer Batter , Haddock Tart , Kedgeree

 

Haddock with mustard sauce

For four portions of haddock with mustard sauce you will need:

·  2 haddock fillets per person

·  the juice of one lemon

·  2 litres of water

·  1 tablespoon wine vinegar

·  1 onion, peeled and thinly sliced

·  1 tablespoon finely chopped fresh parsley

·  a pinch of thyme (dry is fine, Penny)

·  2 bay leaves

·  1 carrot, scraped and sliced into little wheels

·  salt and black pepper

For the mustard sauce you will need:

·  2 tablespoons of flour

·  100ml dry white wine

·  2 tablespoons of prepared hot English mustard (the bottled version is OK, Penny)

·  40g of butter

·  500ml fish stock

·  salt and black pepper

·  50ml fresh cream

·  a few sprigs of fresh parsley

·  2 lemons, one sliced into wedges, the other into rings

To prepare the sauce:

Melt the butter and stir in the flour
Gradually stir in the fish stock
Stir, add salt and pepper and simmer for about 15 minutes.
Add the wine and let it boil for two minutes
Remove from the heat and stir in the mustard first, then the cream
Use the parsley and lemon pieces to decorate the fish plate
Serve the sauce separately

To prepare the fish:

Pour water into saucepan and add carrots, vinegar, onion, parsley, thyme, a dash of salt and pepper and the bay leaves.
Cover and boil for 30 minutes, the last 3 minutes with the lid removed
Reduce to low heat and poach fish for about 10 minutes
(Don't overcook or allow the fish to fall apart)

To prepare the Jansson's temptation (enough for four) you will need: 

·  6 medium potatoes, peeled and sliced into thin "chip" strips

·  2 onions, peeled and finely chopped

·  50 g of butter (plus another 50g of melted butter)

·  1 tin of anchovy fillets, each fish sliced into three pieces

·  150 ml fresh cream

·  pepper

Fry the onion until golden brown in 50g of butter
Place the potatoes, anchovy and fried onion in rough layers in an oven-proof dish, finishing with a layer of potato only
Melt the other 50g of butter and spoon it over the potatoes
Pour half the cream and the anchovy oil from the tin over the potato and bake in a moderate oven for about 45 minutes or until the potatoes cooked.
After 30 minutes in the oven, pour over the remaining cream
The tangy potatoes and the haddock go together superbly


Fish Chowder

Ingredients

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1 kg haddock, cut into 5-cm chunks

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4 to 5 slices bacon, cubed

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3 medium onions, sliced

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2 large potatoes, diced into 1/2-inch cubes

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500 ml dry white wine

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salt and freshly ground pepper to taste

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pinch dried thyme

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500 ml heavy cream

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250 ml milk

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30 ml butter
 

Method

  1. In a large saucepan, fry the bacon until it is light golden brown and crisp. Remove the bacon from the pan with a slotted spoon. Set aside.
  2. In the bacon fat, saute the onions until golden.
  3. Add the potatoes to the saucepan along with the bacon and white wine. Season with the salt, pepper, and thyme. Cook the potatoes until tender about 5 to 10 minutes.
  4. Add the haddock chunks to the saucepan and enough water to cover. Bring to a boil. Lower the heat and simmer gently until the fish is no longer translucent, about 5 to 10 minutes.
  5. Stir in the cream, milk, and butter and heat gently until piping hot.
  6. To serve, ladle spoonfuls of hot chowder into bowls and present at once.
     

Serves 6 as main dish

SMOKED HADDOCK FRITTATA

Smoky Haddock forms the basis of this Italian Omelette, flavoured with garlic, onions and freshly chopped parsley and smothered with cheese. A wonderful light meal for the entire family.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: ± 25 minutes
Total Time: ± 40 minutes
Grill Setting: Medium High

INGREDIENTS
3 Eggs
2 Spring Onions, sliced
1 Small cooked potato, cubed
7.5 ml Parsley, chopped
2 Sea Harvest Fresh From the Sea Haddock Fillets
62.5 ml Dairybelle Fresh Cream
½ Small Onion, sliced
1 Garlic Clove, crushed
30 ml Olive Oil
Dairybelle Cheese (optional)

METHOD
Beat the eggs and cream in a bowl with salt and pepper.
Cook the potato either in the microwave or in a small saucepan.
Cook the Haddock Fillets, according to the instructions and flake the Haddock when cooked.
In a large non-stick frying pan heat the olive oil, add the onions and garlic.
Cook over a medium heat. Add the potato, spring onions and stir well.
Spread the onions, potatoes, spring onions and cooked Haddock Fillets evenly over the base of the pan.
Pour the egg mixture over the ingredients and tip the pan from side to side, until you have an even layer of egg.
Cook over a low heat for 10 - 12 minutes or until the bottom has browned and the top has just set.
Carefully remove the Frittata from the frying pan and place on a large oiled baking tray.
Cook under the grill until the top has browned.
When cooked, remove Frittata from the grill and sprinkle with chopped parsley, cut into desired portions.
Serve the Smoked Haddock Frittata immediately with a light salad and brown bread as a brunch alternative.

GOLDEN FISH BAKE

A creamy and golden bake complimented by Haddock Fillets, bound to become a family favourite!

Serves: 2
Preparation Time: ± 15 minutes
Cooking Time: ± 15 minutes
Total Time: ± 30 minutes
Oven Temprature: 200 °C

INGREDIENTS
2 Sea Harvest Haddock Fillets
1 Potato, peeled and sliced
15 ml Oil
1 Onion, chopped finely
200 ml Evaporated Milk
15 ml Dairybelle Butter
15 ml Golden Cloud Cake Flour
5 ml Parsley
1 Lemon, juice and rind
125 ml Dairybelle Cheddar Cheese, grated
Salt and Pepper to taste
100 ml Water

METHOD
Slice potato and par-boil for 5 minutes.
Fry onions in pan, add butter, flour and milk to make a white sauce. Whisk until sauce thickens.
Stir in parsley, lemon juice and rind, and half of the cheese. Season to taste.
Place fish in oven proof dish. Place sliced potato on top of fish and pour over cheese sauce, then sprinkle with remaining cheese.
Bake for ± 25 minutes.

 

Smoked Haddock and Cheese with eggs

375g smoked haddock
4 slices bread
250ml Cheddar cheese, grated
1 small red pepper, chopped
2 spring onions, chopped
4 eggs
5ml French mustard
250ml milk
12,5 fresh dill, chopped or
2ml dried dillweed

Place haddock in shallow dish, cover with water, Cook, covered on high for 4 minutes, stand 5 minutes, drain, remove skin and bones, break fish into chunks. Grease 4 individual dishes (250ml capacity). Cut bread into 2,5cm cubes, place a layer of bread cubes in each dish. Top with haddock, cheese, pepper and spring onions, sprinkle with a few more bread cubes. Beat eggs with fork, add mustard, milk and dill, pour into dishes. Cover, refrigerate overnight or at least 2 hours. Next day uncover, Cook on high 3 minutes before serving. Serves 4

Haddock au gratin

To serve four portions of Haddock au gratin you will need:
Four large haddock fillets, halved
2 cups sliced mushrooms, lightly fried in butter
Salt and freshly ground black pepper
For the sauce base:
2 tablespoons butter
2 tablespoons flour
230ml milk
½ cup grated cheddar cheese
1 blob of butter
Bread crumbs for scattering over the fish
Lay the fish flat in a buttered oven dish
Fold the tail ends of fillet under
Sprinkle with salt and pepper
Layer the mushrooms over the fish
Pour sauce over the fish
Sprinkle with cheese
Scatter breadcrumbs over and bake for about 20 minutes in an oven pre-heated to 180 deg C
To make the sauce:
Melt the butter over medium heat in a saucepan
Take saucepan off the heat and whisk in the flour until the mixture becomes creamy
If it is lumpy, add a little butter
Pour in the milk and continue to whisk, returning the saucepan to the heat
Stir and bring to the boil gradually
Pour sauce over fish
Serve on its own, or with pasta, mashed potatoes or rice

 

Smoked haddock and prawn pie

Most people love a fish pie but I must confess, it’s not a dish that automatically springs to mind when planning a winter meal. Why, I don’t know, because every time I serve it the plates are wiped clean.

It certainly is a delicious winter warmer, it’s not difficult or expensive to make and it goes a long way in filling bellies.

I like the combination of potato, rich fish and the chive-rich sauce which makes fish pie so special. With a bottle of wine, a simple green salad and a chunk of crispy bread this dish makes a fine meal.

For the fish pie you will need:

·  2 kg potatoes, peeled and cubed
 

·  1 litre milk
 

·  750g smoked haddock fillets (Pick ‘n Pay sells them loose and not frozen)
 

·  100g butter
 

·  75 g flour
 

·  100g grated cheddar cheese
 

·  300ml sour cream
 

·  Salt and black pepper
 

·  150g tinned or thawed frozen peas
 

·  400g of cooked, peeled prawns (thawed if frozen)
 

·  ¾ cup snipped fresh chives

Boil the potatoes in a large saucepan until tender – then set aside.
Pour milk into a saucepan and add the haddock.
Bring gently to the boil, then remove from the heat and let it stand in the milk for five minutes.
Using a slotted spoon scoop the haddock on to a plate and set aside.

To make the sauce:
Melt 75g of the butter in a pan.
Stir in the flour and cook for one minute.
Pour 2/3 of the milk in which the haddock was boiled into the sauce and whisk briskly.
Bring to the boil, whisk and simmer for about four minutes.

Pre-heat the oven to 200 Deg C.
Drain the potatoes and mash, using the rest of the milk in which the fish was boiled.
Add the remaining butter, the cheese, salt and pepper.
Stir in the sour cream, peas and prawns and warm through without boiling.
Add the chives, stir well.
Flake the fish, discarding skin and bones, and place it in an ovenproof dish.
Pour over the sauce and mix with the fish.
Next, spoon the mash over the fish and rough up the surface with a fork.
Bake in oven for about 30 minutes until bubbling around the edges and the potatoes are brown.

HADDOCK CHOWDER

A deliciously creamy Haddock chowder, flavoured with mustard, celery and Worcestershire sauce drizzled with luscious cream and freshly chopped parsley.

Serves: 2
Preparation Time: ± 20 minutes
Cooking Time: ± 20 minutes
Total Time: ± 40 minutes
INGREDIENTS
250 g Sea Harvest Fresh From the Sea Smoked Haddock Fillets
1 Small Potato, peeled, diced
1 Stick of Celery, diced
1 Small Onion, diced
25 g Dairybelle Butter
1 Rasher of bacon (optional)
15 ml Golden Cloud Cake Flour
¼ tsp Coleman's Mustard Powder
¼ tsp Holbrook's Worcestershire Sauce
125 ml Dairybelle, Milk
15 ml Fresh Parsley, chopped
Dairybelle Fresh Cream for serving.
METHOD
Place
the fish in a large saucepan, add 500ml (2 cups ) water and bring to boil.
Reduce the heat and simmer for 5 minutes or until the fish flakes easily.
Drain, reserving the liquid for further use.
Discard the skin and bones and flake the fish.
Place the flaked fish in a bowl and keep aside.
Place the potato, celery and onion in a large saucepan with reserved liquid, bring to the boil.
Lower the heat and simmer for 8 minutes or until the vegetables are tender.
Remove from the saucepan.
Melt the butter in a large saucepan over a low heat, add the bacon and cook for 3 minutes.
Add the flour, mustard powder and Worcestershire sauce and stir, cook for 1 minute.
Remove from the heat and gradually stir in the milk.
Return to the heat and stir until the mixture boils and thickens, reduce the heat and simmer for 2 minutes.
Stir in the vegetables and vegetable juice, add parsley and flaked fish and simmer over a low heat for 5 minutes
or until heated through.
Season to taste and serve with a splash of fresh cream and crusty bread.

Haddock in Beer Batter
(serves 6-8)
600g I&J Oak Smoked Haddock Fillets
cake four or bread flour for coating fish
oil for deep frying

Batter:
437,5ml (1¾ cups) self-raising flour
2,5ml (½ teaspoon) salt
15ml (1 tablespoon) white sugar
10ml (2 teaspoons) dried parsley
340ml can of beer
15ml (1 tablespoon) oil

Prepare batter by mixing self-raising flour, salt, sugar and parsley. Mix in beer and oil, beating to form a smooth batter. Allow batter to stand at room temperature for 30 minutes. Heat oil (± 5mm deep) in a large frying pan. Dip frozen haddock fillets in warm water and then directly in flour. Pour batter into a shallow dish and dip fillets in batter. Allow excess batter to drip off. Pan-fry over medium-high heat, turning occasionally for ± 15 minutes until cooked and golden brown. Drain on paper towels and serve with lemon wedges.

Cook's Tip:
This dish is heavenly served with 175ml Bulgarian yoghurt, swirled with whole-grain mustard. Or mix yoghurt with one small, chopped tomato, a few spring onions and fresh parsley or herbs. Sprinkle with freshly ground black pepper.

Haddock Tart

50g frozen haddock fillets
1 onion, chopped
12,5ml butter or margarine
625ml soft white bread crumbs (4 Slices)
500ml milk
4 eggs
2ml salt
2ml mustard powder
pinch of cayenne pepper
500ml grated cheese
50ml chopped parsley

Preheat oven to 180 degrees C. Cook fish in milk till soft. Take fish out of milk, skin, flake and remove bones. Fry onion in butter till golden brown. Soak the bread in the milk. Beat the eggs, salt, mustard powder and cayenne pepper together. Mix the fish with onion, bread mixture, egg mixture, cheese and parsley. Spoon into a greased ovenproof pie-plate and bake for 30 minutes or till set. Serve with salad. Serves 4-6

Kedgeree

100g butter or margarine
225g smoked haddock, flaked
500ml cooked rice
4 eggs, hard-boiled and chopped
salt and pepper to taste
pinch of cayenne pepper
40ml cream or milk
12,5ml parsely, chopped

Melt butter or margarine in a frying pan. Add fish, rice, eggs and seasonings and mix well. Stir in milk or cream. Heat slowly until hot. Garnish with parsley. Serve as a light meal. Serves 4