Spiced Haddock on Warm Broccoli Puree
This is one of the best recipes I’ve ever made. The haddock is delicate, soft, and light, and the broccoli is flavorful and hearty underneath. It’s smooth in texture but contains some soft chunks, and gives a bright green color that is just beautiful to look at.
I learned from my brother that cooking broccoli or other green vegetables with the top of the pot OFF, actually preserves the brightness of the color. I boiled this broccoli to death so there is no other excuse for why it looks so good!
Final note, is that for a dinner of about 4 people this would be absolutely perfect.
- 1 head of broccoli, washed and chopped into bits (it doesn't really matter how big you just want them all roughly the same size, but... to be honest...whatever)
- 1 potato, peeled and chopped into squares
- 1 spoonful flavorful vegetable bouillon (I used one with a strong taste of fennel and it was fantastic)
- Salt & Pepper
- 3 tablespoons white flour
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- 2 haddock fillets (skin on if possible)
- 1 tablespoon sunflower or other light oil such as peanut
- ½ lemons (cut into wedges)
- First make the broccoli mash. Put on a pot of water to boil and chop your broccoli and potato. When the water is boiled put in a good handful of salt, the bouillon, the broccoli and the potato.
- Let boil for a good ten minutes with the top off (turn on your fan because it will be steaming!) Remove from the heat, reserve 2 large mugs of cooking water, and drain the rest. Add the vegetables back into the ban with a bit of the reserved cooking water, and puree with a hand blender. You can't really go wrong here, it just depends on how thick you want it to be. Mine actually turned out more like soup (very watery), and I absolutely loved it. If you want it more like a thick puree add less water. Season to taste, let sit, and start the fish.
- Mix the flour, paprika, ginger, and salt on a plate. Wash and dry the haddock fillets and pat them on both sides into the flour mixture until well coated. Heat a thick pan with the oil over medium high heat, and when the oil is hot, put both fillets in the pan, skin-side down, and cook for 2 minutes. Turn them over and cook for another 1½ minutes, or until the fish is just cooked through. If you have thicker fillets you may need to do 3 minutes followed by 2 minutes.
- Remove from the heat and plate up with a wedge of lemon on the side of each plate.