Fillet of Haddock with Creamy Chive Sauce
with oven-roasted potatoes & carrots- Melk (inclusief lactose)
- Vis
- Selderij
- May contain traces of allergens
Roodbaars, oorspronkelijk bewonend in koude wateren is een heerlijke vissoort met een milde smaak en sappige textuur. Deze vis zit boordevol eiwitten, omega-3-vetzuren en vitamines.
Ingredients
200 g
Potatoes
2.5 g
Fresh chives
(May be present: Selderij)
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
2 piece
Carrot
⅔ piece
Yellow carrot
100 g
Nile perch fillet, skin-on
(Contains: Vis)
Not included in your delivery
½ teaspoon
Mustard
2 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Quarter the carrots lengthways. Thoroughly wash or peel the potatoes and cut into long, thin wedges.
Heat half a tablespoon per person of olive oil in a lidded deep frying pan over medium-high heat. Fry the potato wedges for 30 - 35 minutes, covered, tossing regularly. Remove the lid after 20 minutes and season to taste with salt and pepper.
In a large bowl, combine the carrots with 1 tbsp olive oil per person and then transfer the carrots to a parchment-lined baking sheet. Season with salt and pepper, then roast in the oven for 20 – 25 minutes, tossing halfway. Add extra olive oil if necessary. The carrot is done when the tips begin to darken and the insides are soft.
In the meantime, finely chop the fresh chives and transfer to a small bowl. Combine the chives with the yogurt and the mustard. Season to taste with salt and pepper.
Pat the haddock dry with kitchen paper. Heat the rest of the olive oil in a frying pan over medium-high heat and and fry the haddock for 2 – 3 minutes on each side, or until done. Remove the haddock from the pan and season to taste with salt and pepper. Transfer the chive sauce to the pan and mix well with the cooking juices.
Serve the carrots and potatoes on plates with the haddock. Serve the chive sauce alongside.
