Baked Haddock Risotto Food

SMOKED HADDOCK & LEEK RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

BAKED HADDOCK

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
• Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

BAKED HADDOCK & CABBAGE RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
• Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
• Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

BAKED HADDOCK RISOTTO

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Heat the olive oil in a large ovenproof pan (which has a tight-fitting lid) over a medium heat. Fry onion for 5min until beginning to soften, then add the garlic and risotto rice, and fry for 2min until the rice begins to turn translucent.
• Pour in the hot stock, stirring well. Cover pan with lid and cook in the oven for 25min until the rice is just tender and the stock has been absorbed. Carefully remove pan from the oven and stir through the haddock and peas. Re-cover with lid and return to oven for 8min or until the fish is flaking.
• Check the consistency - add a little more stock if it's too thick. Sprinkle over the chives and check the seasoning. Drizzle over some extra olive oil, if you like, and serve immediately.

BAKED HADDOCK W/ FRESH GOAT CHEESE RISOTTO,

Steps:

• Risotto: Dice onion and put in stock pot w/ oil. Sweat until translucent, add garlic. Sweat. Add rice and stir. Add wine and cook off alcohol. Add stock a third at a time until rice is al dente. About 20 mins on medium heat. Add salt and pepper Remove from heat and stir in heavy cream and cheese in, stir. Taste and adjust Haddock: Preheat oven to 400 degrees. Place haddock in baking pan, with wine. Salt and pepper and bake for 10 minutes or almost cooked. Remove from oven and top w? parmesan topping until golden brown. Topping: Crush crackers and combine all until thoroughly mixed and use to top haddock. Place 1 T on each individual piece of haddock. Cranberry Beurr Blanc: Place vinegar, wine, shallots, cranberries, cracked black pepper, salt in small sauce pan. Steep the cranberries in mix for 10 mins and until liquid is au sec ( nearly dry ). Use stick blender or food processor and puree the mix. Place back on low heat and add butter, 1 T at a time until each piece is dissolved before the next. taste. adjust. strain though fine mesh seive. Candied Almonds: Mix all ingredients in bowl then place on small sheet pan and roast in oven set to broil for 2-3 minutes. Careful not to burn but enough to carmelize the sugar and butter. Rermove from oven and cool to room temp. Wilted Garlic Spinich: Place oil in large saute pan with garlic. As soon as the garlic starts to sweat, add spinich and toss in pan until half the size and is mostly completely wilted. Careful not to over saute and turn spinich to mush. Presentation: In center of large white round plate place 1 C of risotto, use spoon to make a perfect circle. Drizzle 1- 2 tablespoons of cranberry beurr blanc around the risotto. Place finished baked haddock over risotto (stacked). Place 3 oz. garlic spinich on top of haddock. Sprinkle 1 T of candied almonds and dried cranberries over whole plate and garnish w/ parsley sprig and lemon wheel. bon apetite!!!

BAKED HADDOCK

Steps:

• Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
• Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
• In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
• Evenly sprinkle fillets with parsley tarragon and paprika.
• Bake at 350 for 25-35 minutes of until opaque and flakes easily.

BAKED LEMON HADDOCK

Steps:

• Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.