Recipe “Poached haddock fillet with mashed potatoes” | NDR.de – Guide

by Rainer Sass

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persons)

Ingredients for fish:


  • 4





    (with skin) haddock fillet


  • 3





    shallots


  • 1

    the pole


    celery


  • 3

    rods


    spring onion


  • 1.5

    l


    fish broth


  • 200

    ml


    White wine


  • 100

    ml


    vermouth


  • 100

    ml


    dry vermouth


  • 2

    el


    white wine vinegar


  • 4





    white mushrooms


  • 2





    bay leaves


  • 2

    el


    butter


  • 0.5

    Federation


    dill






  • salt






  • lemon

Clean and lightly salt the fish fillets, then set aside. Clean shallots, scallions, celery and mushrooms and cut into thin slices or rings. Put the fish stock and prepared ingredients in a wide saucepan or pan and bring to a boil. Add white wine, vermouth, vinegar, bay leaf and butter and season the broth with salt. The broth should taste strong and spicy.

Reduce heat to just below a simmer. The liquid should no longer boil. Place the fish fillets skin side up and cook for about 10 minutes. After 5 minutes, gently turn once. The fillets should not fall apart, but should be hard from the flesh and still slightly runny in the middle.

Ingredients for Mashed Potatoes:


  • 1

    kg


    floury potato


  • 50

    G


    butter


  • 120

    ml


    milk


  • 120

    ml


    cream






  • salt






  • nutmeg

Peel the potatoes and boil them in salted water. Then drain well. Heat the milk and cream a little. Push the potatoes through a press and add and mix with the milk-cream mixture. Stir in the cold butter cubes and let melt. Beat the puree thoroughly and season with salt and nutmeg.

serving:

Transfer 1 tablespoon of puree to deep plates. Place 1 fish fillet on top of each. If necessary, remove the skin first. Now add the stock and a little stock fruit. Garnish with chopped dill and lemon quarters.


THE! | broadcast date | 19.11.2021


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