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9
February
Haddock Margarita with Pan Roasted Potatoes
One of the downsides of watching food programs on the Food Network is that at any given moment, your husband points at the screen yelling ‘That! I want that!’
This very scenario happened earlier this week. The program in question was ‘Diners, Drive-Ins and Dives’ and they were at a place called Italian Express Pizzeria, and the dish in question was Haddock Margarita.
I can’t really determine where the ‘margarita’ bit comes from, but it is undeniably a tasty dish. I actually ended up using River Cobbler instead of haddock as the crap-supermarket-who-shall-remain-nameless (rhymes with Bescos) only had smoked. I have re-created the recipe below, translating the quantities from cups to grams etc, and I reduced the vast quantities of butter to more sensible proportions. Feel free to add more if you like – they’re your arteries š
Haddock Margarita and Pan Roasted Potatoes
Print recipe
| Serves | 2 |
| Website | Food Network |
Ingredients
Fish
- 2 Large Fillets of Haddock (or any other white fish)
- 35g Plain Flour
- 1 Large Free-range Egg (lightly beaten)
Sauce
- 50g Unsalted Butter
- 150g Chicken Stock
- 150ml White Wine
- 1 juice Lemon (juice of )
- Salt and Pepper
Potatoes
- 500g New Potatoes (cubed, skin on)
- 40g Unsalted Butter
- 1 teaspoon Paprika
- Salt and Pepper
Directions
| 1. | Boil some salted water and add the cubed potatoes and cook for a few minutes until just starting to soften. Once done, strain and put to one side. |
| 2. | In a saute pan, add the sauce ingredients - the butter (50g), wine, and stock. Season with a pinch of salt and pepper and allow to simmer over a medium heat for a few minutes. |
| 3. | Meanwhile, in another saute pan, heat some olive oil. Dredge the fish in the flour, then dip in the egg until completely covered. Place in the hot oil and cook for a few minutes on each side until golden brown. |
| 4. | Gently add the egg-battered fish to the sauce, and simmer on a low heat. |
| 5. | Add some butter (40g) to the pan that cooked the fish, then add in the potatoes. Sprinkle over the paprika, and a little salt and pepper. |
| 6. | Cook the potatoes, stirring occasionally, until the are crispy on the outside and cooked on the inside. |
| 7. | Plate up the fish and pour a little of the sauce over. Add the potatoes and sprinkle with a little chopped parsley if you like. |
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3 Comments
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Hi Madnad,
We are happy that you were inspired enough by our segment on DDD to re-create our Haddock Margerita dish. The name “Margerita” was meant to be a fun name for repurposing fish in a different way…and it was also a dish that we grew up with since we were kids. Yes, there is a LOT of butter in the original recipe (more of a French style sauce) but that is what helps to make it so savory, especially when combined with the potatoes. The recipe is great with many types of fish, and substituting ingredients/starches. You have a very nice Blog and keep up the good work! Also, the comment about your husband yelling at the TV screen is priceless! I’ve done the same thing. =)
Best, Jonathan & Jim
Italian Express Pizzeria, Boston MA, USA
http://www.italianexpresspizzeria.com
Hi Jonathan! Thank you for taking the time to leave such a lovely comment, and for the explanation behind Margerita. I love the recipe and it has become a firm favourite in our home.
The reason I came looking for this is the same as yours hubby wanted to try this. I missed what it was called so I have been following links on Pinterest. Thanks I will be trying this