1 kg haddock fillet with skin but no bones
1 kg white asparagus (20 pcs.)
1 kg new Danish potatoes
250 g clarified butter
1 pkg. Easy Fish Dill Sauce
1 bunch. Fresh dill
Grated Parmesan cheese over the white asparagus (as desired)
Salt, white pepper and smoked paprika
Spices in the bottoms of the dish
Lemon balm leaves
I am an angler in Scandinavia
Recipe No. 94
Procedure without liability: Haddock can be caught throughout the year and from May to October season for haddock. The peak in September and October. The fish is related to cod and tastes almost like cod. Here is a great and tasteful recipe.
Haddock are seldom caught by anglers because it lives on 20 to 300 m depth, buy it from the fishmonger, he can also fillet the fish. A nice filet weighs about 1 kg is for 4 people. Cut the filet into 4 equal pieces - by weight - place them with skin side down in a casserole dish on a bed of herbs. Note: The skin side is scraped clean of mucus and scolding. I used lovage and lemon balm. Sprinkle the fish with salt, white pepper and smoked paprika. Pour over the fish the ready-made dill sauce and place the dish in a 180 °C preheated oven for 30 minutes. Cleaned new Danish potatoes boiled in salted water for 16 minutes with lovage. The peeled white asparagus cooked also in lightly salted water for 10 minutes.
Melt 250 g butter over low heat, when it is melted, pour the golden surface of the butter into a jug. The white precipitate may not be included.
Serving: Place the fish with dill sauce, new potatoes and asparagus on four plates. Pour clarified butter over the potatoes and asparagus. Sprinkle chopped fresh dill over the fish and potatoes. Grate the cheese over the asparagus.
Garnish: Dill and again dill. Grated Parmesan cheese over the asparagus (as desired).
Drinks: A cool and dry white wine is extremely well suited to the warm spring.
Hint: Can not get haddock, try: cod, ling, tusk, catfish, monkfish, pollock, gurnard, hake, whiting, Greenland halibut and halibut. All species have lean, white meat, and are good eating fish. Another good eating fish will be redfish, which have bright red firm flesh.