Recipe for oven-roasted haddock
Oven-roasted haddock with cauliflower purée, cauliflower crudités, brown butter, and pickled enoki mushrooms.
This dish is a great summer option and can be served as either a starter or a main course.
Equipment
- Cutting Board
- Mandoline Slicer
- Bowl
- Pot
- Chef'S Knife
- Blender
- Canning Jar
- Oven
Ingredients
Cauliflower Puree
- 1 pcs. Cauliflower
- 0.5 l Whole Milk
- 50 gram Butter browned
Oven-roasted haddock
- 1 pcs. Haddock Fillet
- Salt
- Pepper
- Oil
Pickled enoki mushrooms
- 200 gram Vinegar
- 85 gram Sugar
- 100 gram Water
Topping
- Cauliflower thin slices
- 50 gram Butter browned
- Herbs
Instructions
Cauliflower crudité
- Cut a few slices of the cauliflower. Use a mandolin so they can be as thin as possible.
- Add ice cubes and cold water to a bowl along with the thin crudités. This will make them crispy.
- Let them sit until the food is ready.
- When serving, take them out and place them on a tea towel so they don't water down the entire plate.
- Melt the butter as in this recipe for browned butter.
- Half will be used for your purée, and the other half will go over the plate when serving.
- Cut the cauliflower into small pieces and boil them in milk.
- All the cauliflower should be covered, and it takes anything from 10-20 minutes... depending on the size of the pieces. The larger they are, the longer it will take.
- When the cauliflower is tender, remove it from the pot and put it in a blender. Add a little of the cooking milk. Blend as thoroughly as possible. This typically takes longer than expected. Add browned butter and blend again. Then just add cooking milk until you get the desired consistency. Season with salt and pepper if necessary. There's butter and aroma in the browned butter, so additional seasoning may not be needed.
- The quantities are up to you, both for the mushrooms and the brine. Just ensure you keep the ratio of 50% vinegar, 25% sugar, and 25% water.
- Trim the bases of the mushrooms and rinse them well to remove any dirt.
- Place them in a cleaned and sterilized pickling jar.
- Bring the vinegar, sugar, and water to a boil and pour the brine over the mushrooms in the jar.
- Let them sit until they are cold.
- Salt the fish on both sides and let it sit for about 20 minutes.
- Rinse the salt off the fish under cold water, directly under the tap.
- Pat the fish dry with a clean tea towel.
- Add a little olive oil and ground pepper to both sides of the fish and bake it in the oven at 190 degrees Celsius (374 degrees Fahrenheit) (regular oven) for 8 minutes.
- Place purée at the bottom of the plate and pour browned butter over it.
- Top with the fish, the pickled mushrooms, and then the crudités.
- Garnish with herbs if desired.