- Posted March 7, 2013 by
Haddock With Zucchini Puree
The delicate taste of haddock and mild flavor of zucchini combine to make a refreshing and healthy dish in this recipe for haddock with zucchini puree. Haddock is one of the most popular fish among English cooks and has been used for ages to make traditional fish and chips. This gourmet recipe is an electrifying alternative to the usual haddock preparations. You can easily make this at home. The only special equipment you will need to make this home cooking recipe is an electric mixer to puree the zucchini along with fish stock, white wine vinegar, celery, onions, and olive oil.
Buy the whole fish and let your fishmonger cut the fillets or you can do it at home on your own. Use the bones and carcasses to make fish fumet or fish stock. Fish fumet is a concentrated stock that is rich in savory flavors. You’ll need about a kilo of fish bones to make a liter of stock, which you can freeze into cubes for convenient use in the future. You can use bones from flounder, plaice, sole, and halibut but avoid mackerel or salmon. A basic fish stock consists of fish bones, mirepoix (celery, carrots, and onions), white wine, herbs and spices (pepper corns, bay leaf, thyme, and parsley).
To make fish fumet, heat butter in a pot on medium-low heat and add the chopped celery, carrots, and onions. Cook them until the onions are translucent and the vegetables are soft, but don’t wait until they are brown. Pour the white wine and simmer. Place fish bones ad carcasses and cover with cold water. Add the herbs and spices and simmer. Continue simmering uncovered for 45 minutes over low heat. Pass the liquid through a sieve for freshly made fish stock.
1 lbs. haddock fillet
2.8 oz. onions
2 oz. white celery
0.66 lbs. zucchini
1/2 cup fish fumet (stock)
1 teaspoon white wine vinegar
1 teaspoon chili powder
1 teaspoon paprika
3 ½ tablespoons butter
3 spoons olive oil
Peel and chop the onions. Wash and dice the celery and zucchini. In a pan, heat olive oil and add the vegetables and cook on high heat for 4 to 5 minutes. Add the vinegar and the fish fumet. Simmer. Place in an electric mixer and puree until smooth.
To make the sauce, melt fresh butter. Season with salt, pepper, chili, and paprika.
Cook the fish on the skin side first, and sprinkle with paprika. Cook for about two to four minutes and turn to the other side to cook for about three more minutes.
Pour the zucchini and celery puree on a serving dish and place the fish on top of this. Season with butter sauce and serve.