Smoked Haddock Cooked with Vinegar and Mustard recipe
ingredients
4 fillets smoked haddock, about l 1/2-2 lb (750 g - l kg)
2 - 3 tablespoons sesame oil
4 tablespoons white wine vinegar
1/4 level teaspoon dry mustard powder
2 teaspoons ground coriander
Pinch of powdered saffron
boiled rice to serve
2 - 3 tablespoons sesame oil
4 tablespoons white wine vinegar
1/4 level teaspoon dry mustard powder
2 teaspoons ground coriander
Pinch of powdered saffron
boiled rice to serve
method
1. Wash the fish and pat dry with kitchen paper.
2. Heat the oil in a frying pan and fry the haddock fillets until they are lightly browned on both sides.
3. Discard any surplus oil and pour 3 tablespoons of the vinegar over the fish.
4. Mix the remaining tablespoon of vinegar with the mustard and add to the fish, along with the coriander and saffron.
5. Cook gently for a further 4 minutes.
6. Serve the haddock on a bed of rice with all the cooking juices poured over.
2. Heat the oil in a frying pan and fry the haddock fillets until they are lightly browned on both sides.
3. Discard any surplus oil and pour 3 tablespoons of the vinegar over the fish.
4. Mix the remaining tablespoon of vinegar with the mustard and add to the fish, along with the coriander and saffron.
5. Cook gently for a further 4 minutes.
6. Serve the haddock on a bed of rice with all the cooking juices poured over.
serving amount
serves 4
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