Baked Fillet of Haddock, Teriyaki Glaze,
Herb Mash and Coriander Infusion
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
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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x 175-225g (68oz) 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
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.
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
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.
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.
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.
The North East of Scotland Fisheries Development Partnership