Haddock is a lightly salted and smoked preparation of haddock.
This fish is caught mainly off the coasts of Norway and Iceland. Haddock is widely consumed in Northern Europe, Great Britain and the United States (Fish and chips).
The haddock prepared in haddock is lightly salted and smoked and dyed with annatto (vegetable dye also used to color mimolette and cheddar). Very fresh haddock has a white and clear flesh. The freshness of the haddock fillet is determined by its consistency and firmness; fillets must be translucent; when older, they take on a chalky appearance. Haddock takes less brine than cod and can be preserved mainly by drying and smoking.
Smoked haddock takes on an off-white hue and is most commonly dyed with annatto
A small starter quite easy to make, with its rustic and nevertheless creative side to surprise your guests.
Prepare the vinaigrette by mixing all the ingredients (4 tablespoons of balsamic vinegar, 8 tablespoons of liquid cream, 8 tablespoons of milk, salt, coriander).
Cook the lentils for 20 minutes in salted boiling water, drain, set aside
Poach the boneless haddock for 20 minutes in 50 cl of milk and 50 cl of water.
Cut the cherry tomatoes and radishes into rings, set aside.
Chop the chives.
Mix the haddock with the eggs and cream (40 cl), season with salt and pepper, put in buttered individual ramekins.
Bake in a bain-marie at 150°C ( th 5 ) for thirty minutes.
Keep lenses warm.
Place warm ramekins on warm plates.
Spread the lentils around the flans, garnish with slices of pink radishes and cherry tomatoes.
Sprinkle with chopped chives.
Source:recipe published in la bonne cuisine n°128 February/March 1996!!
