Haddock is a commercial commercial fish of the cod family that lives in the northern seas and the Atlantic Ocean. This is a small fish weighing up to 3 kg and up to 70 cm in length, covered with dense and large scales, so when cooking it is recommended to remove the scales along with the skin. Haddock is fried, boiled, stewed, baked - its meat is great for cooking in all ways, especially with spicy seasonings.
It is necessary
-
- For marinated haddock:
- 300 g haddock fillet;
- wheat flour for breading;
- vegetable oil for frying;
- 2 carrots;
- 2 onions;
- 1 bunch of parsley;
- 2 tbsp. l. tomato paste;
- 0, 5 tbsp. l. vinegar (3%);
- 100 ml of fish broth;
- salt
- sugar
- carnation
- cinnamon;
- 5-6 peas of black pepper.
- For haddock with fennel:
- 500 g haddock fillet;
- salt
- freshly ground white pepper;
- lemon juice;
- 500 g fennel;
- 2 onions;
- 1 leek;
- 2 oranges;
- 2 tbsp sunflower oil;
- 1 tbsp butter;
- 200 g chicken broth;
- 6-8 pcs. black olives;
- Cayenne pepper.
Instructions
Step 1
Haddock in marinade
Take the haddock fillet, or fillet the fish, removing the skin and bones, head and entrails. Wash thoroughly with cold water, pat dry with napkins, dip whole fillets in flour and fry in vegetable oil.
Step 2
Prepare the marinade: peel the onions and carrots and cut them into strips, rinse the parsley and chop finely, fry the vegetables and herbs in vegetable oil. Then add the tomato paste to the skillet and stir-fry for another 10 minutes.
Step 3
Add fish broth, vinegar, black pepper, cinnamon and cloves to the frying, leave to simmer over low heat for 20 minutes. Finally, add a pinch of salt, bay leaf, and sugar to taste.
Step 4
Transfer the fried fish to a large dish, put the marinade on top, or serve the marinade separately in a gravy boat, sprinkle the fish with parsley.
Step 5
Haddock with fennel
Wash the fish fillets with cold water, dry thoroughly with napkins and cut into 2 cm cubes. Season with salt, pepper and lemon juice. Peel the fennel, wash, separate the delicate greens and set aside temporarily.
Step 6
Peel the onion, cut the fennel and onion into strips. Peel the leeks, cut them into thin rings, rinse in a sieve and let the water drain. Peel the orange, remove the film from the slices, divide the slices into two or three parts, collect the juice that has separated.
Step 7
Heat the sunflower oil in a frying pan, then add and dissolve the butter, lightly fry the fennel and onion. Add fish and leek rings and stir-fry for 2-3 minutes, stirring occasionally. Season with salt, pepper and pour in chicken stock and collected orange juice. Cook for 2-3 minutes, stirring occasionally.
Step 8
Remove the pits from the olives, cut the pulp into several pieces and stir into the fish along with the orange slices, then stew a little. Season with fennel, cayenne pepper and a few drops of lemon juice.
