Poached Haddock Fillet Food

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.

HOW TO POACH FISH IN MILK

Steps:

• Lay the haddock fillets flat in a large frying pan or skillet
• Pour in enough milk to cover the bottom of the pan and go about half way up the fish, then grind black pepper on top to taste
• Cover the pan, then bring the milk to the boil
• Turn down quickly to simmer for about 15 minutes or until the fish is cooked
• Boil the potatoes (or bake if you prefer) and steam mini corns and the squash (cut into cubes) till soft
• Once it's all ready, serve up with a little of the milk that the fish was cooked in poured on the side for the potatoes to be mashed into

HADDOCK POACHED IN GINGER

Steps:

• In a large skillet, over a medium heat, add the oil. Add the garlic and half of the ginger. After 30 seconds, add the stock, soy sauce and wine.
• Bring to a boil and simmer until the liquid is reduced by half, approximately 5-10 minutes. Season to taste with salt and pepper.
• Place the fillets in the liquid, and poach until the filets are cooked through, approximately 6-10 minutes.

BUTTER POACHED FISH

Steps:

• Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter.
• When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
• Finish the recipe with a touch of sea salt!

POACHED HADDOCK

Steps:

• Preheat the oven to 200C
• Remove any pin bones from the fish with tweezers. Lightly season with pepper, salt is unnecisary with the variety of fish.
• Place the Haddock skin down in a ceramic dish. The add the milk until it just covers the fish. Then place small knobs of butter along the fish. Place in the oven for 15-20 minutes depending on the size of your fish.
• Depending on the size and variety of the new potatoes either half or boil whole in lightly salted water.
• When cooked remove the fish from the dish and place under low heat to keep warm. Transfer the milk into a saucepan and add the chopped herbs. Simmer for 5 minutes to reduce the sauce a little.
• Add the 1/2 sliced Savoy Cabbage to lightly seasoned boiling water for 2-4minutes
• To serve place the Haddock on top of a bed of savoy cabbage, with new potatoes on the side. Drizzle with the sauce reduction.

HADDOCK FILLETS IN WHITE WINE

Steps:

• Sprinkle the fillets with salt and pepper.
• Dredge the fillets lightly in flour.
• Place the fillets in a greased 13x9 inch baking dish.
• Dot with butter and sprinkle with parsley and green onions.
• Pour the wine around the fillets in the baking dish.
• Bake in a 400° oven for 12-14 minutes or until fish flakes.