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64
WINE & DINE
Entree
BAKED HADDOCK WITH LATE
SUMMER TOMATOES AND
HORSERADISH
A beautiful and light dish with a lot of
flavour. It is easy to prepare and to
serve.
Offer your guests fresh wax beens and
a nice lemon flavoured mash as side
dishes.
Start with the mash which can be kept
warm.
Boil the potatoes in salted water. Once
cooked, discard the cooking water and
add milk and butter.
Lightly beat the mash with an electric
mixer and add lemon and salt to taste.
If making the mash early to be kept
warm, or to heat it up later, it’s a good
idea to make it slightly loose.
Heat the oven to 125°C.
Salt the haddock with flake salt and leave
for about 30 minutes.
Quickly rinse the salt off in cold water.
Place the fish in a buttered baking dish.
Fold the fillets if they are small.
Halve the tomatoes and mix with the
chopped shallots, salt and a little bit of
black pepper.
Place the tomatoes between the fish and
pour on the oil.
Serve a nice Bourgogne,
preferably Laroche with
this dish. It has a dry and
fruity flavour with barrel
character.
Cover the baking dish with plastic and
bake for about 25 minutes, until the fish is
cooked through.
If you’d like to check the temperature, I
recommend 50°C.
The beans should boil 4-5 minutes in
lightly salted water. Toss them with the
spinach in a bit of butter.
If you’d like to boil the beans in advance
they’ll remain beautifully green if chilled
in ice cold water immediately after boiling.
Serve with grated horseradish and freshly
cut chervil.
Tip! The haddock can be salted, rinsed and then placed in the baking
dish with the tomatoes early during the day. Cover it in plastic and
place in the fridge. The mash can also be prepared in the morning.
Reheat it over a low heat with some extra milk.