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NORWEGIAN HADDOCK BAKED WITH GINGER AND CORIANDER AND SCENTED RICE
February 1, 2024
Norwegian Haddock baked with ginger and coriander and scented rice. Try this tasty recipe by Michel Roux! Quick and easy, great flavours and en-papilotte for fool-proof fish cookery, with a delicate and healthy piece of Norwegian haddock.
Prep time; 10 minutes
Cooking time; 20 minutes
Skill level: Easy
Feeds: 2
Recipe courtesy Seafood from Norway
Ingredients
2 Norwegian haddock fillets
160g basmati rice
260ml water
1 tsp salt
1 bay leaf
1 cinnamon stick
1 bunch of coriander leaves, fresh
4cm ginger, fresh
1 clove of garlic
1tbsp of soy sauce, light
1 lime, juiced
1 tbsp vegetable oil
1 tbsp sesame oil
1 large shallot
Preparation
- Rinse the rice then place in a pan; add salt, bay leaf and cinnamon.
- Pour over water, bring to the boil then turn down to a very low simmer before covering with a tight-fitting lid. Cook for 15 mins and remove from the heat, leave undisturbed for 5 mins.
- Meanwhile, cut the stalks off the coriander and leave to one side, then chop the leaves. Grate the ginger and garlic, add to the chopped coriander leaves then mix in the soy, lime and oils to make a dressing.
- Take 2 sheets of foil or baking parchment approx. 20x30cm, place the Norwegian haddock in the centre and sprinkle over the very finely sliced shallot and some chopped coriander stalks.
- Fold over the foil to make a tightly closed parcel. Place in a hot oven at 200°C for 8 mins.
- Once cooked, open the parcel and either eat straight from there or transfer the Norwegian haddock to a plate. Serve with the fluffed-up rice drizzled with dressing.
