John Myers
Haddock Fillet on Shrimp and Potato Mash with Touch of Truffle
The perfect haddock fillet on shrimp and potato mash with touch of truffle recipe with a picture and simple step-by-step instructions.
- 500 gr Haddock fillet – practically boneless
- 0,25 ltr Fish broth – homemade
- 1 tbsp Maille mustard mild
- 0,5 a cup Creme fraiche Cheese
- 200 gr Arctic prawns
- 2 piece Tomatoes, pitted and finely diced
- 0,5 bunch Parsely
- 0,5 tsp Saffron
- 0,25 piece Finely chopped onion
- 2 Stems Rosemary fresh
- 1 piece Clove of garlic
- 2 tbsp Extra virgin olive oil
- Salt, some lemon juice
- 3 piece Potatoes
- 1 tbsp Truffle oil
- 0,5 tsp Turmeric
- Peel the potatoes and cook until soft, then mash with the potato masher and add 1 tablespoon of truffle oil. Now use a spoon to fold in the finely chopped tomatoes and carefully fold in the sea crabs (keep some for the sauce!). Finally add the chopped parsley.
- Clean, sour, salt the fish, lightly flour on one side and fry briefly on both sides in hot olive oil. Add the onion, chopped garlic and rosemary to the pan, then place the pan in the preheated oven to 50 degrees. Leave there for about 15 minutes.
- In the meantime, reduce the fish broth you have cooked yourself to 1/3, add saffron and turmeric and stir in the mustard. Let it reduce again briefly. Finally stir in the cremé fraiche and season the sauce to taste. Just before serving, add the remaining sea crabs. Now arrange everything nicely on a plate.
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