PARSNIP LATKES WITH SMOKED HADDOCK & POACHED EGG
Looking to use up a glut of parsnips? We've swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 50m
Number Of Ingredients 10
Steps:
- Grate the parsnips into a bowl and add the flour and dill. Beat 2 of the eggs and add them to the bowl. Season and set aside.
- Heat oven to its lowest setting. Pour the milk into a saucepan and add the haddock, skin-side up. Cover, bring slowly to the boil, then turn off the heat and poach for 5 mins. Discard the milk and haddock skin. Put the fish in a bowl and mix in the horseradish and lemon zest - as you stir, the fish will flake. Put the spinach in a casserole dish, then push to one side, pour over 3 tbsp boiling water and season. Put the haddock in the other side, cover with foil and put in the oven to keep warm.
- Heat the oil in a large frying pan, add three large mounds of the parsnip mixture, flatten with the back of a fish slice and fry for 3-4 mins on each side until golden. Transfer to a baking tray lined with kitchen paper and keep warm in the oven. Repeat with the remaining mixture.
- Bring a large pan of water to a simmer, crack in the eggs and poach for 2-3 mins, then drain on kitchen paper. Divide the latkes between plates, spoon over the fish and spinach and top with an egg. Season and serve with dill fronds and lemon wedges.
Nutrition Facts : Calories 540 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 13 grams fiber, Protein 38 grams protein, Sodium 1.6 milligram of sodium
BAKED HADDOCK & POTATOES
Simple and tasty haddock recipe. It can be done with other white fishes, cod for instance. I used to have it in a local restaurant and then I tried to figure out how it was made. Perfect with a very cold white whine.
Provided by JuanCar
Categories Low Cholesterol
Time 55m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt.
- Cover a baking dish with the potatoes arranged in 2 layers.
- Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes).
- Put the rest of the olive oil into a frying-pan.
- Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot).
- Prepare a mixture with the rest of the water, the vinegar, salt and white pepper.
- When the garlic gets golden, add the mixture, and let cook for another 5 minutes.
- Sprinkle the fillets with salt and olive oil.
- Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them.
- Bake for another 15 minutes or until done (the colour changes to white).
Nutrition Facts : Calories 397.1, Fat 22.5, SaturatedFat 3.1, Cholesterol 57, Sodium 78.4, Carbohydrate 26.8, Fiber 3.3, Sugar 1.2, Protein 22.1
SMOKED HADDOCK WITH POTATO AND PARSNIP RöSTI
This dish has a wonderful set of different textures and flavours. The recipe is from the London fish restaurant called Livebait.
Provided by kolibri
Categories European
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 220 C/425°F.
- Peel the potatoes and parsnips, and grate them into a large bowl. Chop the spring onions and chervil and add them, season with salt and pepper. Mix thoroughly, adding 50 ml olive oil.
- Cook rösti in two batches. Heat large frying pan with 25 ml of the oil. Press half of the rösti mixture into the hot pan in a flat layer.
- Cook on moderately high until the bottom crisps up, then turn it over on to the hot baking sheet. Repeat with the rest of the mixture.
- Oil the haddock fillets and put them on to another baking sheet.
- Put both sheets into the oven for 10 minutes (rösti on the top where it's hotter - check it after 5 minutes).
- Meantime, crush the garlic and cook it in 10 ml of the olive oil until it begins to soften. Add spinach, stir until it has wilted completely. Press out the liquid that has formed while cooking, season and keep warm.
- Poach the eggs in water and vinegar - aim for a runny yolk.
- To serve, cut a wedge of the rösti, crown it with the spinach, haddock and on the top the poached egg.
Nutrition Facts : Calories 495.5, Fat 27.6, SaturatedFat 7.8, Cholesterol 209.3, Sodium 455.6, Carbohydrate 33.1, Fiber 7.8, Sugar 5.2, Protein 29.8
FLUFFY HADDOCK AND POTATO PIE
This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread. This dish can also be prepared with cod fillets, and is delicious prepared with a mixture of both cod and haddock. If available, use Maris Piper or King Edward potatoes.
Provided by Patches
Categories World Cuisine Recipes European UK and Ireland English
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring potatoes to a boil in a large pot of salted water. Cook until tender enough to insert a fork, but still firm, about 15 minutes. Drain and move to a large bowl.
- Meanwhile, place the haddock in a large saucepan over medium heat. Pour the milk over the fish and then sprinkle with the green onions. Cover and bring to a boil. Reduce heat to low and simmer until the fish flakes easily with a fork.
- Transfer haddock to a plate. Remove the bones and skin and discard. Pour the milk mixture over the diced potatoes; beat until smooth. Blend in the creme fraiche. Season with salt and pepper. Gently fold the haddock into the mixture along with half of the shredded Emmentaler cheese. Spoon the mixture into a large, shallow baking dish. Sprinkle the remaining Emmentaler cheese over the top
- Bake in preheated oven until the surface has turned golden brown, about 15 minutes. Serve immediately.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 52.8 g, Cholesterol 135.9 mg, Fat 21.2 g, Fiber 6.8 g, Protein 34.6 g, SaturatedFat 13 g, Sodium 196.5 mg, Sugar 6.7 g
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