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Recipe for :

Baked Fillet of Haddock, Teriyaki Glaze, Herb Mash and Coriander Infusion

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 Dave Barron of the Copthorne Hotel, Aberdeen.

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Ingredients

1 x 175-225g (6–8oz) fresh haddock fillet
3 large baking potatoes
1 tablespoon of rice wine or medium dry sherry
2 tablespoons of Soya sauce
1 tablespoon of brown sugar
1 tablespoon of grated fresh ginger
4 tablespoons of finely chopped sprig of parsley
Half lemon, squeezed
60g (2oz) butter
3 sprigs of finely chopped fresh coriander
Salt and pepper
100ml double cream
Chervil / Parsley to garnish
3 shallots

Method

  • Using a sharp knife, trim edges of haddock. Take the tail and other end of the haddock and fold into the centre. Add salt and pepper seasoning, before baking in a moderate oven (150°C) for 10–13 minutes.
  • Peel potatoes and cut into 1/4, boil in salted water until soft. Sweat off finely diced shallot with butter in saucepan, add white wine, coriander and juice from lemon. Reduce the liquid for 30 seconds – 1 minute. Next add the double cream and bring to the boil, simmer for 1–2 minutes and season to taste. Take off the heat.
  • For the glaze, in a small saucepan combine the soya sauce, rice wine, sherry, sugar and the ginger. Simmer for 2–4 minutes until a light syrup forms. Let cool. Mash the baking potatoes and knob of butter and some chopped parsley, season to taste. Take haddock out of oven and brush with the glaze that has now cooled.
  • Place under hot grill until golden brown colour. Place mash into the centre of plate in a plastic ring mould 6cm diameter/6cm deep (21/2” x 21/2”). Remove the mould and place haddock on top.
  • Reheat the sauce on low heat till hot. Assembly Place sauce round the potato and the haddock that’s on the plate. Garnish with sprigs of chervil and parsley on the top. Serve with a cold glass of chardonnay.

Dave Barron
for The North East of Scotland Fisheries Development Partnership

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