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  • #1

    Cooking haddock

    Hi all,

    :help

    I have 3 1/2 hours in which to decide how to cook a piece of fresh haddock for my evening meal - i.e. what to cook it in so that it's tasty and moist. It's now 2pm GMT, 9am EST and 6am PST. Your mission, should you decide to accept it, is to offer me some advice before 5.30pm GMT. (PLEASE!!!!!).

    Yours in anticipation,

    Brian in Spain ha
    Tags: None
  • #2
    What stage of Atkins are you in? In other words, is this to be induction-friendly haddock, or do we have more choices? And what other ingredients do you have handy, or are you prepared to go shopping again?

    The Mission Possible team needs more information in order to carry out the assignment! :yes

    Lulu
    Cheat-free since day one (1/3/04)!

    "There is no love sincerer than the love of food." --George Bernard Shaw

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    • #3
      Sorry for late reply - been busy on other things. OK, straight answer - no time to visit shops again. I have butter, cream, mushrooms and two whole lemons, any of which might be relevant. I also have tinned tomatoes, but as I had a tomato-based dish for lunch I'll probably pass on that. Oh, I also have goat´s cheese, and sliced German (not Dutch) Gouda in the house at the moment. I´m currently on OWL, early stage.

      Thanks for taking up the challenge :nod .

      Love n hugs,

      Brian

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      • #4
        Okay, here we go!

        Saute some sliced mushrooms in a little butter (if you have any onion there, add a tiny bit--about a tablespoonful per cup of mushrooms--but if you have none, no prob) over medium high heat.

        When they're done, push them to the side of the pan and put in the haddock (seasoned with salt and pepper). Cover the pan and turn the heat to medium low. Cooking time will depend on thickness and whether you have a fillet or a steak, but figure 10 minutes per inch of thickness.

        When the fish is done, remove it from the pan. Add about an ounce of cream per person, turn the heat up, and cook, stirring, till the sauce thickens, which should take just a minute or two. Squeeze in a few drops of lemon juice to brighten the flavor, pour over the fish, and there you go!

        Oh, if you have any herbs--thyme or tarragon would be good--add a pinch to the mushrooms when you saute them.

        Bon appetit, or however you say that in Spanish! :eating

        Lulu :wave
        Cheat-free since day one (1/3/04)!

        "There is no love sincerer than the love of food." --George Bernard Shaw

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        • #5
          Hi Lulu,

          Thank you VERY much for taking the time and trouble to reply to me. Unfortunately I picked up your response too late for that partricular meal, but I WILL be trying it the way you suggest in the future. OK, here's what I actually did, which is not so very far removed from your suggestion in fact:

          I placed the fish in a casserole dish - placed a knob of butter on top overlaid with two slices of Gouda cheese. I then poured enough cream over to wet the fish top to tail, covered it, and placed it in the oven for 25 minutes (200degC/400degF). Meanwhile I stir-fried in virgin olive oil half a courgette (zucchini to Italians and N.Americans), well chopped, and a handful of mushrooms, plus two chopped garlic cloves, and served that as its accompaniment.

          I think I overcooked the haddock SLIGHTLY, but the taste was - mmmmm - out of this world. I will be trying that method again, as well as your method. In fact, after my wife returns from her brief trip to the UK next Monday I'll be doing just that meal for her.

          Thanks again Lulu.

          Brian

          PS - I didn't think to use any onion, and I do indeed have some.

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          • #6
            Excellent suggestions, I like what you came up with as well Orion, sorry for no suggestion from myself, never really cooked haddock before .


            15 months and Counting! (Dec Update)

            Male, 23, 6'
            380(ish)/189/185

            Brennie got run over by a Dawndeer!

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            • #7
              Brian, your dinner sounds delicious. I'm going to try fish done that way. It's funny that I never think of using cheese when I cook fish--one just falls into certain habits, I guess. Thank YOU for the suggestion!

              Lulu
              Cheat-free since day one (1/3/04)!

              "There is no love sincerer than the love of food." --George Bernard Shaw

              Comment

              • #8
                Ooer, fish and cheese, yeah, great mix. Parmesan cod is one of my favourite dishes. Shame it contains breadcrumbs. Maybe a breadcrumb free version would work as well, I'll have to try that at some point.

                And as far as the smoked haddock is concerned, I always eat it poached with a knob of butter, with a couple of pached eggs on top - runny yolks. Makes a cracking breakfast or brunch :nod
                Simon

                Induction Day 1: 02/03/04

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