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Recipe for :

Haddock Steaks in Rice Paper with Shallot and Soy Sauce
 

This recipe comes from AllFood which is one of the big recipe and food websites with experts providing some fabulous recipes, as well as expert advice. Additionally they publish a regular newsletter keeping you informed and aware of new recipes and articles - to subscribe visit the website.

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Ingredients

4 Vietnamese rice paper disks (each 8 1/2 inches in diameter)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
4 haddock steaks, each 3 to 4 inches across and 1 inch thick (about 7 ounces each)

Shallot and Soy Sauce:
2 large shallots, peeled and finely chopped (3 tablespoons)
2 tablespoons chopped fresh chives
1 large clove garlic, peeled, crushed, and finely chopped (1 teaspoon)
3 tablespoons rice vinegar
4 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon Tabasco hot pepper sauce

Method

If you can’t get haddock, halibut is a good substitute. Jacques Pépin suggests serving this with Gratin of Eggplant and Tomato - see webs site <click here>

  • Brush the rice paper disks generously on both sides with water, and set them aside to soften for about 5 minutes. In a small bowl, mix the salt, pepper, and tarragon, and sprinkle this mixture on both sides of the haddock steaks.
  • Place each of the seasoned steaks in the center of a softened rice paper disk, then fold the paper around the fish to enclose it securely inside. Place the fish packages in a single layer seam side down on a plate, cover and refrigerate until cooking time. (The fish can be wrapped up to 4 hours ahead.)
  • Mix all the sauce ingredients in a small bowl, cover and set aside until serving time.
  • At cooking time, heat the canola oil in a nonstick skillet. When the oil is hot, place the haddock packages seam side down in the skillet, and cook them, uncovered, over medium heat for about 2 minutes. Turn, cover, and cook for an additional 2 minutes. Remove the skillet from the heat, and set aside, covered, for 3 to 4 minutes.
  • Serve one package per person, with some of the sauce drizzled over and around the fish packages.

Serves 4

Recipe Courtesy of Jacques Pépin's Table, KQED Books & Tapes, 1995 -
brought to you by allfood.com

 
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