The end product is a flaky moist fish, packed with flavour from the wine, lemon, and herbs. Once simmering, add the butter and Haddock fillets. Place the cajun seasoning on a flat plate and use to dust the haddock fillets, shaking off any excess. Pour the milk into a frying pan and bring to a simmer on medium heat. This baked haddock recipe is foolproof and is one I actually used during an exam while at Culinary School. Preheat the oven to Gas mark 4, 180C (350F). Another healthy alternative to baking haddock would be poaching it, which I will cover in a future post. One of our favorite haddock recipes, the simplicity of this fish chowder is all Down East ingenuity: The haddock is cooked in the potato water, and that broth becomes the basis of the chowder. While there is nothing inherently wrong with pan frying or even deep frying fish (and I love a good fish and chips), baking the fish drastically reduces the amount of oil you are consuming in the recipe and the associated carcinogens from heating oil to high temperatures.īaking haddock in parchment also allows you to infuse the fish with various flavorings you decide to include in the wrapped parcel. When the fish breaks apart, more of its surface is exposed to heat, therefore drying out easier.īaking the fish whole also ensures as much moisture remains in the fish as possible. Haddock is a fairly delicate fish when compared to salmon or halibut for example.ĭue to its delicate nature, the less you have to move or handle the fish while cooking, the less the risk of it breaking apart and drying out. Baking the whole haddock in parchment has several advantages over pan frying haddock, or deep frying it. DIRECTIONS Mix flour and salt and pepper in shallow dish for dipping fish Whisk eggs, sugar and Parmesan in a separate dish, also for dipping Heat olive oil.
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