HADDOCK

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 63 – Haddock
•
BIN: Melanogrammus aeglefinus
FR: Aiglefin / églefin
GER: Schellfisch
ESP: Eglefino / abadejo / anón
IT: Eglefino / asinello
SRB-CRO: Vahnja
• 
Fish fingers, fish n chips (without the chips), poisson “Colbert” or “en colère” – whatever you call this, fried fish will always be delicious. Special props for sharing their green sauce recipe, go to the most talented chefs in London: Will Murray of Fallow Restaurant
Fresh fish of the day from Fin + Bone London
•
Ingredients (serves 2):
2 x 500-600g whole white fish like haddock or whiting
Frying oil
Flour
2 eggs
Panko
Green sauce:
100g spinach
50g parsley
50g butter
50g flour
500ml milk
100ml fish stock / fumet
1 tbsp confit garlic
1 tbsp mustard
Lemon juice
•
Recipe:
1. Prep, or fillet, the fish as shown in this reel.

2. Dust the fish in flour, then coat in egg wash and panko breadcrumbs. Fry for 3-4 minute in 150C – 160C hot oil.

3. Green sauce: blanch the greens for 30 seconds and shock in ice water. Squeeze out the water and transfer into the blender. Make a roux with the butter and flour, whisk in the warm milk bit by bit until you have a velvety béchamel and finish by adding the garlic, mustard and fish stock. Pour the sauce into the blender, add a splash of lemon juice, mix for a couple of minutes and pass through a sieve. Serve with the fish and a few drops of sriracha. Enjoy!