Two haddock fillets.... Suggestions? (Food related!)
Discussion
I have two nice haddock fillets defrosting in my fridge at the moment for tomorrows dinner..
Not being too bright or creative with food beyond knowing or understanding the basics, I am at a loss of what to do with them. I dont just want to grill them and have them bland with someting, I feel like something more interesting.
Ideas please?
Not being too bright or creative with food beyond knowing or understanding the basics, I am at a loss of what to do with them. I dont just want to grill them and have them bland with someting, I feel like something more interesting.
Ideas please?
I cooked some smoked cod this way last night, as it happens...
300ml of milk, 6 or 7 peppercorns and a slice of onion in a pan, season, bring to the boil, take of the heat, cover and leave to infuse for 10 minutes.
1 punnet of button mushrooms, quartered. Melt butter in a pan, add mushrooms and juice of a lemon, season. Cook on a medium heat for 3 minutes or so.
Chop the fish fillets into chunks and place in a lightly buttered oven-proof dish.
Cover the fish in the mushrooms.
In the used mushroom pan, put in 30gms of butter and melt on a moderate heat. Mix in 30gms of flour and leave to cook for 1 minute, then remove from the heat. Strain the earlier 300ml of milk and whisk into the butter/flour mixture, then return to a moderate heat and stir until the mixture thickens. Add some single cream if you want some more richness. Season with salt and pepper.
Pour the rich sauce over the fish and mushrooms in the oven-proof dish.
Make enough breadcrumbs to make a thincovering over the contents of the dish.
Grate enough Gruyere or Parmesan to cover the breadcrumbs to your liking.
Bake for 25 minutes on gas 5/190 degree or until the cheese is browning off
It's quite a rich dish but works beautifully with white fish and/or prawns.
300ml of milk, 6 or 7 peppercorns and a slice of onion in a pan, season, bring to the boil, take of the heat, cover and leave to infuse for 10 minutes.
1 punnet of button mushrooms, quartered. Melt butter in a pan, add mushrooms and juice of a lemon, season. Cook on a medium heat for 3 minutes or so.
Chop the fish fillets into chunks and place in a lightly buttered oven-proof dish.
Cover the fish in the mushrooms.
In the used mushroom pan, put in 30gms of butter and melt on a moderate heat. Mix in 30gms of flour and leave to cook for 1 minute, then remove from the heat. Strain the earlier 300ml of milk and whisk into the butter/flour mixture, then return to a moderate heat and stir until the mixture thickens. Add some single cream if you want some more richness. Season with salt and pepper.
Pour the rich sauce over the fish and mushrooms in the oven-proof dish.
Make enough breadcrumbs to make a thincovering over the contents of the dish.
Grate enough Gruyere or Parmesan to cover the breadcrumbs to your liking.
Bake for 25 minutes on gas 5/190 degree or until the cheese is browning off
It's quite a rich dish but works beautifully with white fish and/or prawns.
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