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9
February
Haddock Margarita and Pan Roasted Potatoes
Haddock Margarita and Pan Roasted Potatoes
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. |