Recipe
for :
|
Ten Minute Haddock with Spring Onion
Sauce
|
|
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Ken Hom.
.
. . like to find out more and see the list of recipes
then <click
here>
Ingredients
450g
(1lb) fresh haddock fillets
2 teaspoons salt
1/2 teaspoon freshly ground white or black pepper
570ml (1 pint) water
6 tablespoons coarsely chopped spring onions
1 tablespoon finely chopped fresh root ginger
11/2 tablespoons oil (preferably ground nut)
2 teaspoons sesame oil
Method
- Rub
the haddock fillets with 1 teaspoon of the salt and
pepper.
- Bring
the water to the simmer in the wok. Add the haddock,
simmer for 2–3 minutes, cover tightly and turn off
the heat Allow to stand for 4 minutes.
- Combine
the spring onions, ginger and the remaining 1 teaspoon
salt together in a small bowl.
- In
a small pan combine the oil and sesame oil and bring
it to the smoking point.
Assembly:
- Remove
the haddock from the water and arrange on a platter.
Scatter the spring onion mixture on top and pour hot
oil over it. Serve at once.
Serves
4
Ken
Hom
for
The North East of Scotland Fisheries Development Partnership
|
