Haddock Cooked in Cider recipe
information
Preparation time 20 minutes,
Cooking time 30 minutes,
Oven temperature 180°C, 350°F, gas 4,
Calories 320 per portion
ingredients
10 shallots, peeled
100 g (4 oz) button mushrooms
1 - 2 tablespoons oil
2 celery sticks, thinly sliced
1 green pepper, deseeded and diced
4 fresh haddock steaks
salt and pepper
300 ml (1/2 pint) dry cider
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
150 ml (1/4 pint) single cream
chopped parsley to garnish
100 g (4 oz) button mushrooms
1 - 2 tablespoons oil
2 celery sticks, thinly sliced
1 green pepper, deseeded and diced
4 fresh haddock steaks
salt and pepper
300 ml (1/2 pint) dry cider
25 g (1 oz) butter or margarine
25 g (1 oz) plain flour
150 ml (1/4 pint) single cream
chopped parsley to garnish
method
1. Fry the shallots and mushrooms in the oil until golden. Transferto a casserole dish. Add the celery and pepper to the pan and cook for a few minutes. Add to the casserole.
2. Place the haddock steaks in the casserole, season with salt and pepper. Pour over the cider and bake in a moderate oven for 25 minutes or until the fish flakes easily when tested with the point of a knife.
3. Transfer the fish and vegetables to a serving plate, cover and keep warm. Carefully drain off the cooking liquor.
4. Melt the butter or margarine in a small saucepan, add the flour, then gradually add the cooking liquor, stirring continuously.
5. Bring the sauce to the boil, season to taste, reduce the heat and simmer gently for 1 - 2 minutes. Stir in the cream and reheat without boiling.
6. Pour the sauce over the fish, garnish with chopped parsley and serve immediately.
Cook's Tip
To avoid runny eyes when peeling shallots or pickling onions, peel them in a bowl of water. Drain and discard the skin when all are peeled.
2. Place the haddock steaks in the casserole, season with salt and pepper. Pour over the cider and bake in a moderate oven for 25 minutes or until the fish flakes easily when tested with the point of a knife.
3. Transfer the fish and vegetables to a serving plate, cover and keep warm. Carefully drain off the cooking liquor.
4. Melt the butter or margarine in a small saucepan, add the flour, then gradually add the cooking liquor, stirring continuously.
5. Bring the sauce to the boil, season to taste, reduce the heat and simmer gently for 1 - 2 minutes. Stir in the cream and reheat without boiling.
6. Pour the sauce over the fish, garnish with chopped parsley and serve immediately.
Cook's Tip
To avoid runny eyes when peeling shallots or pickling onions, peel them in a bowl of water. Drain and discard the skin when all are peeled.
serving amount
serves 4
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