Preheat oven to 350 degrees.
Place fish filets into glass baking pan, place mushrooms and celery root on top, sprinkle salt to taste.
In an 8 oz cup combine the ginger, miso paste, water, 5-spice, and mirin. Whisk until miso is dissolved.
Pour mixture over the fish and vegetables.
Bake uncovered at 350 degrees until fish is cooked through, about 25-30 minutes for Haddock.
Sprinkle haddock with lemon juice and season
ater with 1 teaspoon salt, for about 5 minutes.
Drain
he mixture.
Oil the haddock fillets and put them on
Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.
he haddock, cover and simmer over a medium heat for 6 mins
tick pan place the smoked haddock and cover with water, bring
il & set aside.
Cut haddock into pieces, season w/salt
op of each piece of haddock (about 1/4 cup to
Preheat the oven to 190c/gas5. Cook the spinach in a large pan for a few minutes, until it wilts. Tip into a collander and remove excess water (press gently).
Put into an ovenproof dish or divide between 4 individual ovenproof dishes.Top the wilted spinach with the tomatoes and the smoked haddock.
Spoon the cream over the fish and season. Spirnkle with the cheese and back for around 20 minutes.
epper (optional).
Cut smoked haddock into bite size pieces and
To make the white sauce, melt the butter in a pan and stir in the flour and spices until smooth.
Gradually stir in the milk.
Cook until smooth and thick.
Add the cheese; stir until melted.
Place the haddock in a greased baking dish.
Sprinkle with salt and pepper.
Pour the sauce over the haddock.
Add the sherry and sprinkle liberally with the paprika.
Bake in a 325 degree oven for 45 minutes.
Melt butter in pan over medium heat and stir in flour, salt, pepper, and nutmeg whisking until smooth.
Add milk slowly, whisking to get out any lumps and make smooth.
Add the cheese, stirring until melted.
Place haddock in greased baking dish.
Sprinkle with salt and pepper.
Pour sauce over haddock.
Drizzle over sherry and sprinkle with paprika.
Bake at 325*F. for 45 minutes.
Serve and enjoy.
ith the rice and saute for 2-3 mins, stirring. Deglaze
arlic in a bowl; refrigerate for 15 to 30 minutes to
Preheat oven to 400\u00b0F.
Heat butter, flour and milk in a small pan, stirring continuously, until sauce thickens and boils. Remove from heat. Add eggs, smoked haddock and parsley. Season.
Spoon fish mixture into center of squares. Brush edges with water then fold each corner over filling into center and pinch together to seal. Place on a lightly greased baking sheet and brush with beaten egg. Bake for 30 mins, until golden. Serve hot.
nstructions
menawhile place the haddock in a deep sided frying
Preheat oven to 400 degrees.
Stir together mayonaise, yellow mustard, brown mustard, garlic powder, parsley, and green onions.
Place haddock on a greased pan and brush with olive oil.
Bake haddock in the oven for 10 minutes.
Remove Haddock from oven and spoon on topping.
Sprinkle with french onions.
Broil on low setting for roughly 8 minutes.
Fish should flake easily when fully cooked.
ish large enough to hold haddock fillets in a single layer
he bay leaf and the haddock to the milk.
Bring