Marinated haddock
Instructions
In addition to preparation and cooking time, you must account for 4 hours for the marinade.
Prepare the marinade: Peel and chop the garlic.
Mix with bay leaf, wine, parsley and oil.
Add salt and pepper.
Rinse the pieces of haddock, dry and allineateli in a deep dish.
Annaffiateli with the marinade, Crunch it.
Peel the onion and sminuzzatela.
Roll out the dough in a pan.
Drain the haddock and place it over the onions.
Pour the broth to thin, marinade and enough cold water to cover all.
Salt pepper and simmer fifteen minutes with lid.
You heat a pot of salted water.
Peel the potatoes, wash them and make them small with a special scooper to derive from big potatoes the potatoes.
Cook for five to ten minutes in boiling water.
Drain and keep warm.
Prepare the sauce: melt the butter in a saucepan.
Add the flour and cook for 2 minutes stirring.
Gradually pour the broth, stirring constantly.
Add a pinch of cayenne pepper, salt, bring to the boil.
Turn Off.
Drain the fish and keep it warm.
Pour the cooking liquid into a saucepan and reduce by half over high heat.
Mix the cream, lemon juice and egg yolk, add to sauce with four tablespoons cooking liquid thickened.
Cook Sweet flame until it becomes creamy, sauce without boiling.
Let us warm potatoes for three minutes.
Cut the bread in the shape of a heart.
Melt the butter in two pans.
Let us gild the bread and bacon.
Remove the skin from the fish, arrange them on a plate, guarnitelo with heart-shaped Croutons, parsley and bacon.
Served with potatoes in sauce aside.
Suggested wine: Albana.
Ingredients and dosing for 6 persons
- 4 tablespoons of olive oil
- 6 tomatoes
- 1 onion
- 30 cl of skinny soup
- Salt
- Pepper
- 1 clove of garlic
- Leaf 1 of dry laurel
- 6 pieces of haddock
- 2 tablespoons of parsley
- 3 clumps of prezzemolo
- 15 cl of cream
- 1 tablespoon of lemon juice
- 1 egg yolk
- 1 tablespoon of flour
- 55 g of butter
- Cayenne pepper
- 12 washers of stale bread
- 6 slices of bacon
- 4 tablespoons of dry white wine