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HADDOCK PAUPIETTE
Haddock paupiette. The prep is worth it for this flavoursome haddock and shrimp dish , served with a fresh and fruity salsa.
Recipe courtesy Seafood from Iceland
Prep time: 20 minutes
Cooking time: 15 minutes
Serve: 2
Skill level; Easy
Ingredients
Fish
Minced shrimp
50g shrimp
20g egg whites
2g curry powder
2g chopped chilli
50g haddock
Salt to taste
Broth
4 tbsp. white wine
100g butter
Mango salsa
150g mango
5g chives
20g olive oil
10g finely chopped jalapeño
Salt and pepper
Other ingredients
Chimichurri
Watercress
Baking parchment
Method
Fish
Cut the fish lengthwise.
Put aside 50g of fish to mix with minced shrimp.
Salt to taste.
Minced shrimp
Mix shrimp, fish, egg whites and curry in a food processor.
Blend with minced chilli.
Cover fish filets with the minced shrimp and spread with chives.
Mango salsa
Mix mango, chives, olive oil and jalapeño and season with salt and pepper.
Assemble and cook
Spread 4 ovenproof bowls with butter.
Roll up fish filets and place one into each bowl.
Add 1 tbsp. of white wine to each bowl.
Cover with baking parchment.
Cook in the oven at 160°C for 15 min.
Serve with mango salsa, chimichurri and watercress.
