Haddock Fillets with Coriander and Orange recipe
information
Coriander seeds are one of the world's most popular flavourings. They have a faint orange flavour which complements the orange sauce in this recipe and goes particularly well with fish. If you have the time to make one, a fresh fish stock is best for this recipe.
Preparation time : 20 minutes,
Cooking time : 30 minutes,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 170
ingredients
An aromatic orange sauce transforms fresh haddock.
4 x 6 oz (175 g) pieces skinned haddock fillet
Salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon sesame seeds
2 tablespoons ground coriander seeds
Finely grated rind and juice of 1 large orange
1/2 oz (15 g) unsalted butter
1 tablespoon virgin olive oil
Salt and freshly ground black pepper
1 tablespoon plain flour
1 tablespoon sesame seeds
2 tablespoons ground coriander seeds
Finely grated rind and juice of 1 large orange
1/2 oz (15 g) unsalted butter
1 tablespoon virgin olive oil
For the Sauce
1/2 pint (285 ml) fish stock
1 teaspoon cornflour
4 tablespoons half cream
1 teaspoon cornflour
4 tablespoons half cream
method
1. Wash, pat dry and season the fish pieces. Mix the flour, sesame seeds, coriander and half the orange rind together and coat the fish with the mixture.
2. Heat the butter and oil together and brush half the mixture lightly onto a nonstick baking tray. Arrange the fish on the tray and pour the remaining butter and oil over the top. Bake in the oven for 15 minutes.
3. Pour the stock, orange juice and remaining rind into a wide, shallow pan. Fast boil the mixture to reduce by half.
4. Mix the cornflour and 2 tablespoons of water into a smooth paste, stir in the cream, then slowly add to the stock, stirring until thickened.
5. Serve the fish and the sauce separately.
2. Heat the butter and oil together and brush half the mixture lightly onto a nonstick baking tray. Arrange the fish on the tray and pour the remaining butter and oil over the top. Bake in the oven for 15 minutes.
3. Pour the stock, orange juice and remaining rind into a wide, shallow pan. Fast boil the mixture to reduce by half.
4. Mix the cornflour and 2 tablespoons of water into a smooth paste, stir in the cream, then slowly add to the stock, stirring until thickened.
5. Serve the fish and the sauce separately.
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