Haddock Chowder
A well smoked and deliciously creamy chowder , flavoured with mustard , celery and Worcestershire sauce drizzled with luscious cream and freshly chopped parsley.
Sea Harvest Haddock Fillets are individually pouched smoked Hake fillets. Suitable to grill, poach, oven bake or pan fry with added butter. The ideal omelette filler or quiche ingredient.
Smoked Haddock Frittata
Smoky Haddock forms the basis of this Italian Omelette, flavoured with garlic, onions and freshly chopped parsley and smothered with cheese. A wonderful light meal for the entire family.
What you need
Preparation Time: 20 minute
Cooking Time: 20 minute
Total Time: 40 minutes
INGREDIENTS:
- 50g Butter
- 4 big leeks washed and thinly sliced
- 4 cloves chopped fresh garlic
- Pinch nutmeg
- 5 cups milk
- 1 box Sea Harvest Haddock fillets skinned
- Freshly ground black pepper
- 400g washed baby spinach
- 1 bunch spring onions with tops chopped
- ½ cup chopped fresh parsley
- 2 cups mashed potato
METHOD:
Step 1
Heat the butter in a sauce pan and gently cook the leeks and garlic till they are translucent and soft, add the nutmeg, give it a good stir and set it aside while you poach the haddock.
Step 2
Gently poach the haddock in the milk for 8 minutes, season with black pepper and stir in the leeks, baby spinach, spring onions, parsley and mashed potato and warm through till the spinach wilts, remove from the heat and serve.
If you would prefer more runny chowder add more milk.
Serve in bowls with fresh brown seed loaf and lashings of butter.
