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Thread: HADDOCK! What to do with it? page

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    lolo66's Avatar
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    HADDOCK! What to do with it?

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    I've got some haddock in the freezer and have no idea what to do with it! Can anyone give a suggestion? Many thanks!


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    eat it, silly!




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    Pan fried in oil is great... Maybe with lemon? Season simply to cook... Salt, a little white pepper, and some dill.

    You could also make a quick batter using rice flour if you do starches.
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    Batter it and deep fry it in tallow. That's the traditional way and as supplied in any North of England chip shop.

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    Thaw, season with sea salt and fresh ground pepper, fry in butter. Serve with grilled asparagus and lemon. My favourite combination.

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    SMOKER. 3 hours on top rack with cedar planks in the bottom. Flip once sometime about 2/3 of the way in. Medium fatty fish is awesome smoked.
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    I love it grilled with S + P + garlic powder rubbed with some kind of cooking fat like butter or EVOO or coconut oil.
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    I make a Piccata sauce: (Very primal, I didn't have to modify it at all!)

    2 Haddock fillets
    salt and pepper to taste
    1 tablespoon olive oil
    1 tablespoon butter
    1 splash dry white wine
    1/4 cup chicken stock
    1/2 lemon (juice)
    1/2 lemon (sliced)
    2 tablespoons capers
    2 tablespoons sliced golden peperoncini peppers (optional, but imo awesome!)
    1 tablespoon butter
    1 tablespoon parsley (chopped)

    Directions:
    1. Season the fish with salt and pepper.
    2. Heat the oil and butter in a pan.
    3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
    4. Add the wine and deglaze the pan.
    5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.
    6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.
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    We're having Haddock tonight - I like it with a mushroom, cream and dill sauce.

    Soften some sliced mushrooms in butter, pour some cream over, low heat, let the cream colour up and reduce. Thick, dark, mushroom sauce with white pepper and chopped dill to fragrance.

    Sweet potato mash alongside, something green, sorted!

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    Quote Originally Posted by pjgh View Post
    We're having Haddock tonight - I like it with a mushroom, cream and dill sauce.

    Soften some sliced mushrooms in butter, pour some cream over, low heat, let the cream colour up and reduce. Thick, dark, mushroom sauce with white pepper and chopped dill to fragrance.

    Sweet potato mash alongside, something green, sorted!

    +1

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