RECIPES FOR HADDOCK FILLET RECIPES

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SMOKED HADDOCK KEDGEREE RECIPE | BBC GOOD FOOD



Smoked haddock kedgeree recipe | BBC Good Food image

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

Provided by Rick Stein

Categories     Breakfast, Main course

Total Time 45 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 12

50g butter
1 medium onion, finely chopped
3 cardamom pods split open
¼ tsp turmeric
1 small cinnamon stick
2 fresh bay leaves or 1 dried
450g basmati rice
1 litre/1¾ pints chicken stock or fish stock, ideally fresh
750g un-dyed smoked haddock fillet
3 eggs
3 tbsp chopped fresh parsley
1 lemon, cut into wedges, to garnish

Steps:

  • Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
  • Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
  • Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
  • Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
  • Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
  • Hard-boil 3 eggs for 8 minutes.
  • Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
  • Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
  • 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.

Nutrition Facts : Calories 471 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, ProteinContent 34 grams protein, SodiumContent 3.23 milligram of sodium

FISH RECIPES | JAMIE OLIVER RECIPES



Fish recipes | Jamie Oliver recipes image

This is one of the best ways to cook fish – the foil bag keeps the flavours beautifully intense.

Total Time 45 minutes

Yield 1

Number Of Ingredients 9

1 free-range egg
100 g potatoes
½ a bulb of fennel
½ a lemon
5 ripe cherry tomatoes
1 handful of black olives (stone in)
1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned from sustainable sources, ask your fishmonger, skinned and pinboned
olive oil
1 splash of white wine

Steps:

    1. Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. Leave one side open.
    2. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. Drain and leave to cool slightly.
    3. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones.
    4. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat.
    5. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed.
    6. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6.
    7. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray.
    8. Cook for 18 to 20 minutes, or until the fish and potatoes are cooked through.
    9. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Delicious served with steamed broccoli or green beans.

Nutrition Facts : Calories 420 calories, FatContent 22.2 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 23.1 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.6 g salt, FiberContent 6.2 g fibre

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