FRESH HADDOCK RECIPES RECIPES

EASY HADDOCK RECIPES - OLIVEMAGAZINE

Easy Haddock Recipes - olivemagazine image

Make the most of haddock with our recipes, from a creamy fish curry to a crispy chip-shop fish bap

Provided by OLIVEMAGAZINE.COM

Categories Dinner

Number Of Ingredients 1

Ingredients

EASY KEDGEREE RECIPE | JAMIE OLIVER HADDOCK RECIPES

Easy kedgeree recipe | Jamie Oliver haddock recipes image

Tuck into this curried egg, fish and rice dish at any time of day - it's always a winner

Total Time 50 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 large free-range eggs
680 g undyed smoked haddock fillets from sustainable sources, ask your fishmonger, pin-boned
2 fresh bay leaves
170 g long grain or basmati rice
sea salt
1 tablespoon pure butterghee
1 thumb-sized piece fresh ginger peeled and grated
1 medium onion or 1 bunch of spring onions, finely chopped
1 clove garlic peeled and finely chopped
2 heaped tablespoons curry powder
1 tablespoon mustard seeds
2 tomatoes deseeded and chopped
2 lemons juice of
2 good handfuls fresh coriander leaves picked and chopped
1 fresh red chilli finely chopped
250g fat-free natural yoghurt

Steps:

1. Boil the eggs for 10 minutes, then hold under cold running water. Put the fish and bay leaves in a shallow pan with enough water to cover. Bring to the boil, cover and simmer for about 5 minutes, until cooked through. Remove from pan and leave to cool. Remove the skin from fish, flake into chunks and set aside.
2. Cook the rice in salted water for about 10 minutes and drain. Refresh in cold water, drain again, and leave in the fridge until needed. Melt the butterghee in a pan over a low heat. Add the ginger, onion and garlic. Soften for about 5 minutes, then add the curry powder and mustard seeds. Cook for a further few minutes, then add the chopped tomatoes and lemon juice.
3. Quarter the eggs. Add the fish and rice to a pan and gently heat through. Add the eggs, most of the coriander and the chilli and stir gently. Place in a warm serving dish. Mix the rest of the coriander into the yoghurt and serve with the kedgeree.

Nutrition Facts : Calories 284 calories, FatContent 6.9 g fat, SaturatedFatContent 2.9 g saturated fat, ProteinContent 28.2 g protein, CarbohydrateContent 28.4 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 2.3 g salt, FiberContent 1.2 g fibre

More about "fresh haddock recipes recipes"

SMOKY HADDOCK CORN CHOWDER | JAMIE OLIVER SEAFOOD RECIPES

From jamieoliver.com
Total Time 30 minutes
Calories 874 calories per serving

1. Get all your ingredients ready. Fit the coarse grater attachment into a food processor, put a large deep saucepan on a high heat and turn the grill to full whack.
2. For the chowder, finely slice the bacon and put it into the saucepan with a good lug of olive oil. Stir until golden.
3. Trim and finely slice the spring onions, add to the pan and stir. Wash the potatoes and chop into 2cm chunks. Add to the pan and mix well. Keep an eye on the pan, stirring often.
4. Meanwhile, put a clean tea towel over a board and ruffle up the edges to catch the corn. Hold a corn cob upright on the board and run a knife gently down to the base of the kernels, all the way round. Repeat with the rest of the cobs, discarding the cores. Tip the kernels directly from the tea towel into the pan.
5. Add the smoked haddock to the pan with 3 bay leaves and the leaves from 3 sprigs of thyme. Cover with the chicken stock, then put the lid on and cook for 12 minutes.
6. Meanwhile, put the tiger prawns into an ovenproof pan with a few lugs of olive oil, the butter, a pinch of sea salt and pepper, the thyme, cayenne pepper and a small pinch of cinnamon.
7. Crush in 4 unpeeled cloves of garlic, then deseed the chilli, slice and add to the pan with the lemon.
8. Toss and mix well, then put under the grill on the top shelf for 8 to 10 minutes, or until dark pink and golden on the tips. Once ready, take out of the oven and leave to sit until ready to serve.
9. For the salad dressing, peel the garlic and place in a liquidiser with the chilli, tarragon, red wine vinegar, yoghurt, 6 tablespoons of extra virgin olive oil and and a pinch of salt and black pepper. Whiz until combined.
10. Have a taste – you want the salt and acid to be slightly over the top, so tweak if needed and whiz again. Pour into a small jug and take to the table.
11. Give the chowder a good stir, then put the lid back on.
12. For the salad, wash and trim the courgette and carrots. Peel the beetroot. Using the coarse grater attachment, grate the vegetables one at a time, all in the food processor.
13. Tip out onto a platter so it looks like a rainbow and snip the cress over the top. Put on the table next to the jug of dressing and dress at the last minute.
14. Add the cream and peeled prawns to the chowder and stir well. Put the lid back on and turn the heat down to low. Put the matzo crackers in a pile on the table.
15. To make the berry slushie, rinse the food processor bowl and fit the standard blade attachment. Add a pint glass or 2 large handfuls of ice cubes, pick in the mint leaves and blitz to a slush.
16. Leave the processor running and add 50ml of elderflower cordial and the raspberries. Pour in 500ml of soda water and leave to whiz until combined. Taste, adding another little splash of elderflower cordial to sweeten if needed.
17. Pour the slushie into a large jug, top up with soda water and stir again right before serving.
18. Take the chowder off the heat. You can leave it coarse and chunky, or use a potato masher to mash it up a little bit and make it silky, or purée the lot – it’s up to you. I like to roughly mash one side of it, then mix it through.
19. To serve, take the tiger prawns to the table with the saucepan of chowder. Roughly break a few crackers into each bowl, ladle the chowder on top and finish off with a couple of tiger prawns on the side. Toss the salad in the dressing, taste and season, then tuck in.

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SMOKED HADDOCK KEDGEREE RECIPE - BBC GOOD FOOD

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour
From bbcgoodfood.com
Total Time 45 minutes
Category Breakfast, Main course
Cuisine British
Calories 471 calories per serving

Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

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A creamy, chunky fish chowder for a winter's day - proper warm-you-up grub
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Total Time 40 minutes
Category Lunch, Main course, Soup
Cuisine American
Calories 470 calories per serving

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SMOKED HADDOCK CHOWDER WITH LEEKS AND SWEETCORN - BBC FO…

Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn. Each serving provides 258kcal, 23g protein, 18g carbohydrate (of which 9g sugars), 10g fat (of which 6g saturates), 4g fibre and 1g salt.
From bbc.co.uk
Reviews 4.8
Calories 258kcal per serving

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Lift the lid of the pan containing the leeks and remove the greaseproof paper, and ladle in the poaching milk of the fish without the bay leaves or peppercorns, followed by large chunks of haddock, removing any bones as you go. Bring to a simmer and finish with a good sprinkling of chopped parsley before taking the pan to the table for the food to be served into bowls.

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