Haddock With Spinach And Rice Food

HADDOCK WITH SPINACH AND RICE

Steps:

• Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
• Rinse the rice well and drain. Place the rice, water, salt, and oil in the inner liner of the instant pot and stir to mix.
• Cut 4 pieces of aluminum foil large enough to hold and wrap the fish in a pocket. Divide the spinach evenly between the four sheets. Place the fish on top. Drizzle oil, salt and pepper on top of the fish and close each packet. Close up the packets of foil into long rectangles, ensuring the packages will not leak (otherwise your rice is going to taste entirely too fishy).
• Place a steamer rack on top of the rice. Place the aluminum packets of spinach and fish on the steamer rack in one layer.
• Cook for 4 Minutes high pressure.
• Allow it to release pressure naturally for 10 mins and then release all remaining pressure.
• For the Sauce: While the rice and fish cook, mix together the mayonnaise, garlic and lemon juice and let it rest.
• To serve, divide the rice into four bowls. Spoon the spinach and fish from each packet onto the rice, pouring any juice in the package on the rice, and drizzle with the sauce, if using. Or you know, let everyone get their own fish-you've already done the cooking for them!

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

SMOKED HADDOCK WITH CELERIAC & SPINACH GRATIN

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the spinach into a colander and sit it in the sink. Slowly pour a kettle of boiling water over the spinach to wilt it, then run under colder water, squeeze out as much water as you can and set aside.
• Quarter the celeriac and cut each piece into thin slices. Butter a gratin dish and tip in the celeriac, spinach and the cream. Season, add the nutmeg and toss everything together. Cover the dish with foil and bake for 30 mins. Remove the foil, toss the celeriac around, cover again and put back in the oven for 30 mins.
• Remove the foil again, lay the fish on top and place a small knob of butter on each fillet. Cover with foil again and bake for a final 20 mins until the fish is cooked and the celeriac is tender. Scatter everything with chives and serve.

SMOKED HADDOCK KEDGEREE

Steps:

• Melt 50g butter in a large saucepan (about 20cm across), add 1 finely chopped medium onion and cook gently over a medium heat for 5 minutes, until softened but not browned.
• Stir in 3 split cardamom pods, ¼ tsp turmeric, 1 small cinnamon stick and 2 bay leaves, then cook for 1 minute.
• Tip in 450g basmati rice and stir until it is all well coated in the spicy butter.
• Pour in 1 litre chicken or fish stock, add ½ teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a close-fitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
• Meanwhile, bring some water to the boil in a large shallow pan. Add 750g un-dyed smoked haddock fillet and simmer for 4 minutes, until the fish is just cooked. Lift it out onto a plate and leave until cool enough to handle.
• Hard-boil 3 eggs for 8 minutes.
• Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
• Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through.
• Gently stir in almost all the 3 tbsp chopped fresh parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with 1 lemon, cut into wedges.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

BAKED HADDOCK WITH SPINACH

Steps:

• Cook frozen spinach in a small amount of boiling water with 1 teaspoon salt, for about 5 minutes.
• Drain well, squeezing out excess water.
• In a medium skillet, melt butter or margarine over medium low heat.
• Add onions and sauté for about 5 minutes, or until onions are tender.
• Add spinach and nutmeg; cook for 3 minutes, stirring frequently.
• In a shallow, lightly buttered 2-quart casserole, arrange fish fillets in a single layer.
• Place a spoonfuls of spinach between haddock fillets.
• Place tomatoes around haddock fillets; sprinkle with herbs and remaining 1 teaspoon salt.
• Bake, uncovered, at 375° for 20 to 25 minutes.
• Fish should flake easily with a fork when done.
• In a small saucepan, melt 1 tablespoon butter or margarine.
• Saute 1 tablespoon finely chopped onion until tender.
• Add 3/4 cup reserved tomato juice and bring to a boil.
• Stir cornstarch into remaining 1/4 cup tomato juice then stir into boiling mixture.
• Continue cooking and stirring until mixture returns to a boil.
• Pour sauce over haddock fillets.
• Serve and enjoy!

HADDOCK & SPINACH CHEESE MELT

Steps:

• Heat oven to 200C/180C fan/gas 6. Pile the spinach into a large pan over a medium heat, turning it over and over until wilted. Remove from the heat and drain off the excess liquid.
• Mix spinach with the soft cheese, then place in the bottom of a small baking dish and sit haddock pieces on top. Lay sliced tomatoes on top of the fish and sprinkle with the Parmesan. Bake for 15-20 mins (depending on thickness of the haddock), or until the fish flakes easily.

HADDOCK AND SPINACH BAKE (OR COD)

Steps:

• Grease a 9 X 13 baking dish with olive oil and set aside.
• Place the spinach in a large saucepan with only the water clinging to the leaves after washing. Cover and cook for about 5 minutes, until just wilted. Drain well.
• Chop the spinach and season with salt and pepper. Spread over the bottom of the oiled baking dish.
• Cut the haddock into serving pieces and place on the spinach.
• Preheat oven to 190C/375°F.
• Heat the oil in a large frying pan, add the onion and celery and fry until softened.
• Add the green pepper and tomatoes and stir well.
• Add the tomato puree, wine and stock, bring to the boil, then simmer for 5 minutes. Season with salt and pepper.
• Pour the vegetables over the fish.
• Arrange the sliced potatoes on top.
• Bake for 30 minutes or until the potatoes are golden brown.
• Serve and enjoy!

POLLOCK OR HADDOCK WITH SPINACH

Steps:

• Melt two tablespoons of the butter in a large skillet. Add the onion and saute until soft but not brown. Finely chop spinach and add to skillet, cooking over medium heat until the spinach has wilted and most of the liquid in the pan has evaporated.
• In a separate sauce pan melt the remaining three tablespoons of butter. Add the flour and cook for a minute or two. Add the milk and continue cooking over medium heat, stirring constantly, until the sauce comes to a boil, is thickened and smooth. Remove from heat. Add two-thirds cup of the sauce to the spinach. Add parsley, salt and pepper to taste to the spinach.
• Preheat oven to 350 degrees. Lightly butter a shallow baking pan. Season fish with salt and pepper, arrange in the baking pan and spread the spinach over the fillets.
• Add the cream to the remaining sauce in the saucepan and heat it through. Season with salt and pepper, spread it over the spinach and fish, sprinkle with grated cheese and bake 35 to 40 minutes.

SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'

Steps:

• Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
• Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
• Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
• Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.