TWICE BAKED SMOKED HADDOCK SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Poach the haddock in the milk on medium heat for 10 minutes. Remove haddock from liquid and set aside. Reboil the milk and make a beurre manie with the flour and butter. Add the beurre manie to the milk and mix until the milk boils to a thick cream like consistency, and remove from heat.
- Combine 1/2 ounce of the corn flour with the egg yolks, and mix until well incorporated. Whisking vigorously, add the egg mixture into the hot milk mixture, and return to the heat. Cook mixture for 5 minutes.
- Remove the mixture from the heat, and add the Parmesan and mustard. Whisk together until smooth and set aside.
- In a separate bowl, whisk the egg whites and the remaining 1/2 ounce corn flour until stiff peaks form. In a separate bowl, take 1/3 of the milk mixture and 1/3 of the egg whites and whisk together until smooth. Flake the haddock, and add to the mix. Fold in the remaining egg whites.
- Fill the 6 (6-ounce) ramekins with the souffle mix, and place on a baking sheet with a little water. Bake in oven for 20 minutes.
- Remove souffles from oven and allow to cool. Remove souffles from ramekins, add a little double cream into each ramekin, and place souffles back into ramekins. Set aside.
- To prepare the leeks, saute in a saucepan with butter. Once the leeks are soft, add the cream, and smoked haddock, and cook for 5 minutes.
- Place the souffles back in the oven for 4 minutes.
- To plate the haddock, first place a spoonful of the leek mixture in the center of the plate. Place three halves of the quail eggs around the plate. Remove haddock souffles from ramekins and place on top of the leek mixture. Add the sauces randomly on plate, sprinkle with chives, and serve hot.
- In a saucepan, combine the roasted red peppers, chicken stock, and salt and pepper. Bring to a boil. Remove from heat and place peppers in blender and puree. Place puree back in saucepan and reduce liquid by half. Set aside for plating.
- To make the saffron sauce, combine all ingredients, let simmer, and reduce by half. Set aside for plating.
SMOKED HADDOCK, LEEK, AND SAFFRON BAKE
Make and share this Smoked Haddock, Leek, and Saffron Bake recipe from Food.com.
Provided by hectorthebat
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/Gas 6.
- Heat the cream and milk with the thyme, garlic, bay, saffron and some seasoning. Bring it up to steaming, then turn the heat down so that it is just infusing as you build the rest of the dish.
- Choose an ovenproof dish that will hold the fish snugly and has sides about 6cm high. Grease it well with butter.
- Layer the bottom of the dish with half of the sliced potato, overlapping a little and seasoning as you go.
- Add a layer of half the leek rings, followed by the rest of the spuds, again overlapping slightly. Season, then place the haddock pieces on top.
- Turn the heat off the infused dairy mixture, stir the chopped parsley into it and pour half the mixture over the fish.
- Add the rest of the leeks and top with the sliced tomatoes.
- Pour the rest of the dairy over the top. The top layer of leeks should be just about covered, but the tomatoes don't need to be.
- Cover the dish in foil and bake for 30-40 minutes. Stick a knife down into the spuds and - as long as they're nearly done - whip the foil off, dot the top with knobs of butter and pop it back into the oven for a final 15 minutes.
Nutrition Facts : Calories 874.1, Fat 46.6, SaturatedFat 28.1, Cholesterol 288.6, Sodium 1381, Carbohydrate 61.1, Fiber 7.2, Sugar 7.5, Protein 54.7
SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK, SPRING ONION & SAFFRON TART
Creamy, cheesy and with a delicate smokiness, this tart makes a great change to quiche, but is just as simple to make
Provided by Jane Hornby
Categories Lunch, Main course
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to fit a 23cm fluted tart tin. Line the case with pastry, leaving plenty of overhang. Line the pastry with baking parchment, fill with baking beans and sit it on a baking sheet. Bake for 15 mins, until the pastry looks pale and feels a little sandy. Remove the paper and beans, then return to the oven for 10 mins more, until just golden.
- Meanwhile, bring a pan of water to a simmer. Drop in the haddock, skin-side down, and poach for 5 mins or until the flesh turns white. Drain, then cool a little. Peel away and discard the skin, then flake the flesh into the pastry case. Look out for any bones as you go.
- Melt the butter in a frying pan, then gently cook the spring onions for about 3 mins or until softened but still a vibrant green. Beat the eggs, crème fraîche or cream, mustard and saffron together in a jug, then add the chives and season with salt and pepper.
- Turn oven down to 160C/140C fan/gas 3. Scatter the cheese and spring onions over the fish, then pour the egg mix over. Bake for about 50 mins, or until pale golden and just set in the middle. Let the tart cool completely before trimming the pastry around the edges. Leave the tart in its tin to transport. The tart is also very good hot or warm.
Nutrition Facts : Calories 577 calories, Fat 41 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.21 milligram of sodium
CREAMY SMOKED HADDOCK & SAFFRON KEDGEREE
Use good quality un-dyed fish in this creamy brunch rice pot with hard boiled eggs and saffron
Provided by James Martin
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Cook basmati rice, leave to cool. Heat oven to 160C/140C fan/gas 3. Grease a large ovenproof dish with some of the butter. Push the egg yolks through a sieve and roughly chop the whites.
- Gently heat the cream in a frying pan until just below boiling point, then add the fish. Cover and poach for 4 mins. Place the wine in a pan with the saffron and warm to infuse. In a large bowl, mix together the rice, cayenne, curry powder, nutmeg, seasoning, chopped egg whites and saffron-infused wine. Lift the fish out of the cream and flake into the bowl - removing any bones as you find them. Scrape in the cream and gently mix together once more.
- Tip everything into the buttered dish and dot the top with the remaining butter. Bake to heat through for 20 mins, then serve scattered with the parsley and sieved egg yolk, with lemon wedges on the side.
Nutrition Facts : Calories 424 calories, Fat 30 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 2.15 milligram of sodium
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25 EASY SMOKED HADDOCK RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Dec 9, 2022Category Recipe Roundup, Seafood
- Smoked Haddock Gratin. Smoky, savory, cheesy, and creamy, this fish gratin has it all. It has layers of smoked haddock, potatoes, green onions, chives, and a creamy mustard cheese sauce.
- Smoked Haddock with Creamy Tomato Pepper Sauce. Smoked haddock is excellent in casseroles. It’s especially great when you combine it with a creamy sauce like this tomato-pepper delight.
- Cullen Skink (Scottish Smoked Fish Chowder) Here is the first of many amazing smoked haddock chowders on this list. Cullen skink is a Scottish take on fish chowder that is just about as thick and creamy as they come.
- Smoked Haddock & Mash. This dish is just about as homey as it gets! The buttery mashed potatoes meld with leeks and green onions. There’s also a handful of spinach in there, too.
- Traditional Kedgeree. Kedgeree is a popular British dish with Indian roots. The original version started with lentils and now it’s all about smoked haddock.
- Smoked Haddock Risotto. If you’re making risotto, go all out with this smoked haddock version. The smoked haddock imparts a strong smoky flavor that goes great with the richness of the risotto.
- Creamed Leeks and Smoked Haddock. Smoked haddock pairs well with leeks. So why not make them the main highlight of a dish? This creamy and buttery concoction is super cozy and scrumptious.
- Smoked Haddock, Leek, and Butterbean Bake. If you want to add more substance to your smoked haddock and leeks, toss in some butter beans. Those succulent beans make this dish very filling.
- Irish Fish Chowder. Seafood lovers, brace yourself. This Irish fish chowder will have you coming back bowl after bowl! Pieces of smoked haddock, mussels, and salmon are swimming in a creamy broth with bits of smoked bacon.
- Smoked Haddock Fish Cakes. Even those who aren’t too big on seafood won’t be able to say no to fish cakes. They’re a meaty mixture of smoked haddock and mashed potatoes bound together in a patty.
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