John Myers
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Haddock Wrapped in Cashew Nuts
The perfect haddock wrapped in cashew nuts recipe with a picture and simple step-by-step instructions.
- 2 Pc. Fresh, medium-sized fish fillet from haddock
- 1 Pc. Lemon fresh
- 2 Branches Fresh thyme
- 1 bunch Parsley crispy fresh
- 1 bunch Lovage fresh
- 150 g Roasted and salted cashew nuts
- 3 tbsp Olive oil
- Salt
- Pepper
- Butter
“Gerichte-Geschichte”
- The haddock (Danish kuller), a species of codfish, is very popular in the North Sea region because of its firm fillets and taste. In England, an integral part of the “fish and chips”, we are presenting a gratinated variant with exotic cashew nuts and local herbs.
preparation
- Wash and salt the fish. Place in the refrigerator for 20 minutes, then pat dry and pepper.
The cashew crust
- Separate the lovage (3-4 leaves) and parsley from the stem, pluck the thyme from the branch.
- Finely chop together with the nuts and olive oil to a paste. this works best with a kitchen mixer / hacker.
The fish
- If necessary, drizzle the fish with a little lemon juice and then brush with the crust / paste (approx. 0.5 cm thick).
- Brush an ovenproof dish with butter, bake the fish in it in a preheated fan oven at 180 degrees for about 15 minutes.
- For a finer taste, let the butter flakes melt on the crust.
Serving suggestion
- Serve with broccoli and potatoes.
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