Haddock in the oven according to a simple step-by-step recipe with photos

Haddock from the cod family

Lives in the Arctic and Atlantic oceans. It is in the Red Book, but catching it does not stop. This is from 0.5 to 0.7 million tons annually. The largest fishery is only for cod and haddock, with haddock in an honorable 3rd place. She weighs on average 3 kg. and about 70 cm in length. There are also meter-long individuals up to 17 or 19 kg.

Haddock in the oven turns out excellent. The meat remains elastic and tender at the same time. If you steam the fillet, there will be little fat. It is recommended for people on a diet or diet. The haddock is smoked and salted. The fish turns out very tasty, but haddock is a more delicate dish.

Haddock baked in the oven contains a lot of protein, vitamin B12, and healthy selenium. It contains: potassium with iron, zinc with iodine, sodium with pyridoxine, bromine with fluorine. Lots of useful vitamins D and A.

Fatty acids have a beneficial effect on the activity of the central nervous system. Thanks to them, immunity increases and the functioning of all organs improves. These are Omega-3 and other acids. Brain function and vision improve, cholesterol is actively removed from the blood. In the oven in foil, when cooked in its own juice, the fish retains these beneficial substances.

Only 73 Kcal per 100 g. haddock. Fish baked in the oven is aromatic and healthy.

haddock fillet – 2 pcs.
large onion - 1 pc.
- 4 things.
large carrots - 1 pc.
medium sized tomato – 4 pcs.
3 tbsp. lie sunflower oil
pepper (ground black) to your taste
salt the dish as much as you think is necessary.

Cooking

Haddock in the oven in its own juice with vegetables turns out very tasty. Makes 2 or 3 servings. Prepare 1 hour ahead.

Peel the onions. Rinse the carrots under running water. Now grate the root vegetable on a coarse grater. Cut the onion into medium cubes.
Take a frying pan. Throw in the onion and fry until soft. Add carrots and let everything simmer for 3 minutes.
Cut the haddock fillet into pieces. Pepper and salt to your taste.
Place foil on the table. Place 2 or 3 tbsp on it. lie pre-stewed vegetables, and fillet on them, so that the haddock can quickly cook in the oven. Top with 2 slices of tomatoes. Haddock in the oven turns out great with vegetables.
Top with a pinch of ground black pepper and any other favorite spices + 2 champignons (cut into circles) and 2 basil leaves. In the oven in its own juice with vegetables and seasonings you will get an excellent dish.
Wrap portions in foil. Preheat the oven to 200 degrees and let it bake for 15 to 20 minutes. they languish there.

Haddock fillet in the oven is an excellent dish. Eat it with potatoes or other side dishes.

Enjoy and bon appetit to the whole family!

Haddock is a fish from which you can prepare a large number of different dishes, constantly surprising your family and friends with your culinary talents. It is grilled, baked in the oven, salads are prepared using fillets, and pates are prepared.

Haddock belongs to the cod family. It lives in the northern seas of the Atlantic and Arctic oceans. This fish can be found off the coast of North America, Europe, Iceland, as well as in the Barents and Norwegian Seas. Its favorite habitat is full-salt reservoirs.

In terms of catch volume, haddock is in 3rd place among all representatives of its species, immediately after cod and pollock. In the North and Barents Seas, on the shores of Nova Scotia and England, this fish is the most important fishery item. Despite the fact that it is listed in the Red Book, the annual catch is approximately 05.0.7 million tons.

Haddock is a very large fish, its average length is 70 cm and its weight is 3 kg. But sometimes fishermen catch individuals that reach a length of 1 m and their weight is 17-19 kg!

The body of the haddock is slightly flattened laterally and tall. The color is silver, the belly is milky white, the sides are also light, but the back is dark gray with a lilac tint. A little below the back, along the entire body, the haddock has a black horizontal line, and near the head on each side there is a dark oval spot. It is this spot that is the main difference between fish of this species. By it, individuals recognize each other and gather in large flocks. This way of life allows them to notice seals, large fish and other predators earlier. Another difference between haddocks is that they have 3 dorsal and 2 anal fins.

In grocery stores, this fish is sold fresh, smoked and dried, but most are sold frozen. Haddock meat, white, not fatty, with a delicate taste, is a dietary product. It is compatible with hot spicy sauces, various vegetables and seasonings.

The appetizing appearance and beneficial properties of this fish, as well as the elasticity of the meat, are preserved after any cooking method. If you boil or steam haddock, its fillet will contain virtually no fat, which allows it to be included in the diet of those people who are on a diet. Even after frying, this product retains a mild taste; there is no need to peel off the skin; when fried, a pleasantly crispy crust forms on it. The beautiful golden hue of this fish can be achieved by using breadcrumbs when cooking. You can also make cutlets, pies, dumplings, pate, and salads from haddock. And if you salt it or smoke it, it will acquire a new, brighter and richer aroma.

Due to the fact that the meat of this fish, like other representatives of the cod species, is low-fat, it is excellent for dietary nutrition. Its main fat accumulates in the liver; it is often rendered out and used for medical needs.

Haddock is rich in proteins, selenium, vitamin B 12, it also includes sodium, potassium, pyridoxine, iron, bromine, zinc, fluorine, iodine, vitamins A and D.

This product is rich in amino acids necessary for the human body, and its fat contains omega-3 polyunsaturated fatty acids, that is, alpha-linolenic and eicosapentaenoic acid. These acids promote normal functioning of the eyes and brain, lower cholesterol levels in the blood, and help the body fight inflammatory processes. Haddock does not contain the insoluble protein elastin, which ensures its easy and rapid digestion by the gastrointestinal tract, compared to animal meat.

100 grams of this fish contains only 73 kcal. It is not recommended to eat it only for those people who have an individual intolerance.

Haddock baked in the oven with sauce

Compound:

Haddock - by number of persons
Soy sauce - to taste
Ketchup - to taste
Mayonnaise - to taste
Sour cream - to taste
Ground white and black peppercorns - to taste
Bay leaf, garlic - to taste

Preparation:

Clean the fish, rinse and cut into portions and let dry.
Then pour soy sauce over the fillet, after rubbing it with crushed garlic and leave to marinate for 20 minutes.
Take a baking sheet, grease it with vegetable oil, place the fish on it and add a little water, pepper, add bay leaves and peppercorns, and then put in a preheated oven for half an hour.
While the fish is baking, you can start preparing the sauce. To do this, you need to beat sour cream with mayonnaise in equal proportions, add ketchup, mix everything thoroughly and 15 minutes later, after the haddock has been put in the oven, you need to pour this mixture over it.
This dish can be served with a side dish of vegetables.

Secrets and tricks of cooking stewed fish with carrots and onions

If you use frozen fish when cooking, do not rush to thaw it, let it melt slowly but surely.

To prevent the fish from falling apart, leave it in salted water for a while.

If the fish you are going to stew is small, then you should not even try to remove the bones from it. During the stewing process, they will become soft and will not be felt when consumed. But if the fish is more than a kilogram, you should remove the bones from it and remove the backbone.

Make sure that there is enough liquid in the stewing container, because the fish itself has the necessary amount of moisture.

Greetings to all! Now I will tell you how to combine business with pleasure and figuratively kill a couple of “eared people”. Unique dish – fish with carrots and onions

, which allows you to cook the main dish with a side dish at one time, while you will lick not only your fingers, but also plates and other interior items. You can also prepare another very tasty dish - it cooks very quickly, and leaves an impression for the whole week.

Haddock baked in the oven with vegetables

Compound:

Haddock (whole carcass) – 0.8 kg
Eggplant - 1 pc.
Onion - 1 head
Tomato - 1 pc.
Green cilantro and dill - 2 sprigs
Cheese (Parmesan) - 70 g
Lemon - ¼
Olive oil - 3 tbsp.
Salt, rosemary, ground black pepper - to taste

Preparation:

Gut the carcass, clean it, trim the fins and rinse in cold water.
Rub the fish with salt and rosemary, sprinkle with lemon juice, and put dill and cilantro inside.
Wash the eggplant and cut into large cubes.
Heat 2 tbsp in a frying pan. olive oil and add the onion, chopped into large half rings, fry a little until it becomes transparent, about 5 minutes over medium heat.
Then add the eggplant and chopped tomato to the onion, fry everything for another 5 minutes, stirring constantly.
After the vegetables release their juice, turn up the heat and simmer for another 5 minutes.
Grease a baking dish with olive oil and place the fish and vegetables on it.
Preheat the oven to 200 degrees and place the pan there for 30-40 minutes.
5 minutes before the dish is ready, sprinkle it with grated cheese.

Smoked haddock in English

Hot smoked haddock is a common dish in England. It is usually served for breakfast with side dishes such as scrambled eggs, boiled eggs, croutons, or simply fried onions. You can prepare this at home.

Components:

fish carcass - any size;
salt - pack;
running water.

Cooking method:

Rinse the fish in running water. Cut off the head. Then make a longitudinal cut and remove the backbone to obtain a boneless carcass. At the same stage, remove all interfering fins.
Make a small cut on the abdomen. Be careful not to damage the insides in the process. Carefully remove them and discard them.
Rub the carcass generously with salt. Leave to salt in the refrigerator for 2-3 hours.
Then shake off all excess salt and rinse the meat in water. Place the fish in the fresh air for 3 hours to dry it.
Then you need to smoke the haddock in thick smoke from smoldering peat or sawdust for 10-12 hours. During this time, a golden crust should form.

Sawdust from hardwood trees is suitable for smoking. Otherwise, they will quickly burn out and there will be no desired effect.

After cooking, it is better to eat fish within 24 hours. If it is stored longer, then you can simply reheat it later to eat it hot. The British use either an oven or a frying pan for this. The taste does not change from such additional processing.

Read now: Hot smoked vendace

Per 100 g of this product there are 72 kcal.

Haddock baked in the oven with milk

Compound:

Haddock – 1 kg
Milk - 1 tbsp.
Hard cheese - 50 g
Vegetable oil - 1 tbsp.
Mayonnaise - 5 tbsp.
Seasoning for fish - 2 tsp.
Onions - 2 pcs.
Salt - to taste

Preparation:

Clean the fish, remove the backbone and bones, rinse and cut into small pieces.
Grease a baking dish with vegetable oil and place the fillet on it.
Mix mayonnaise with fish seasoning and brush the haddock with this mixture.
Peel and cut the onion into rings and generously sprinkle the fish with it, and then pour milk over everything.
Grate the cheese and sprinkle it on top of the contents of the baking dish.
Now the dish can be sent to the oven preheated to 190 degrees for 40 minutes.
You can serve this dish with mashed potatoes or boiled rice.

And thanks to this product, the kilograms you eat melt away...

Preparation of fried fish with carrots:

Step 1: Prepare the fish.

Before cooking, white fish fillets must be defrosted. To do this, it is best to transfer it from the freezer to the refrigerator in advance, for example, in the evening, or leave it for several hours at room temperature. After defrosting, the fillets are washed under cool running water and excess moisture is removed using disposable towels. Clean fish is cut into small portions, sprinkled with seasonings and salt to taste, and the spices are rubbed with your hands, distributing them evenly. The last step in preparing the fillet is its breading. To do this, pour the flour into a flat dish and roll each piece of fillet in it separately.

Step 2: Fry the fish.

Heat a couple of tablespoons of vegetable oil in a frying pan. Fry the fillet pieces on both sides until golden brown, turning them over with a spatula. Cook the fish over medium heat, about 3-5 minutes.

from each side. When the fillets are sufficiently browned, transfer them to disposable paper towels to absorb excess oil.

Step 3: Prepare the vegetables.

While the fried fish is drying, there is time to prepare the vegetables. First of all, peel the carrots; it is most convenient to do this with a special knife. Also don't forget to cut off the ends. Chop the peeled carrots using a special knife. If you don’t have such a tool, then use a regular coarse grater or just cut the carrots into strips. Peel the onion, and then chop each into rings or half rings. Rinse the celery stalk under running water, and then grate it using a fine grater or cut it into very small pieces with a knife.

Step 4: Fry the vegetables.

Heat a frying pan with vegetable oil and place carrots, onions and celery in it. Add spices and bay leaf to taste. Cook over medium heat until the vegetables are soft. If it turns out that the liquid evaporates faster than the vegetables are cooked, then add a little warm water to the frying pan. When the carrots, onions and celery are ready, remove them from the heat and remove the bay leaves.

Step 5: Prepare fried fish with carrots.

Place the mixture of stewed vegetables just removed from the heat onto the bottom of a deep plate. Carefully place the previously fried fillet pieces on them. Cover the top of the fish with the remaining vegetables. Cover the plate and wait a few minutes for the flavors to infuse the dish. After this procedure, the dish is completely ready to be served. The finished dish can also be decorated with washed and finely chopped parsley

Step 6: Serve fried fish with carrots.

Divide the fried fish with carrots into portions from the large plate in which the food was infused. I serve this dish as a stand-alone lunch or dinner, I just add a little sour cream and offer a few extra slices of bread. Bon appetit!

For taste, you can also add a few tablespoons of tomato paste or sauce.

This dish will only become tastier if you let it sit for several hours under a closed lid and then reheat it.

When choosing fish, pay attention to the expiration date and appearance of the product. So, for example, if the ice glaze is not smooth and uniform, but loose, then this most likely means that the fish was defrosted and frozen again several times, so it is better to refuse to purchase such a product.

Fish with carrots and onions

- This is a simple, budget dish that will help out at any time. There are different options for preparing it. We have collected the most interesting ones.

Haddock baked in foil with onions

Compound:

Haddock - 2 pcs.
Vegetable oil - for lubrication
Salt, ground black pepper, dill - to taste
Juice of ½ lemon
Onion - 1 pc.

Preparation:

Clean and rinse the fish, cut into 4 equal pieces.
Peel the onion, chop finely and fill the fish with it, or distribute it evenly on top.
Grease the foil with vegetable oil, place 1 piece of fish on it, sprinkle with lemon juice, salt and pepper, wrap in foil, place on a baking sheet and bake for half an hour in the oven at 200 degrees.
Sprinkle the finished dish with dill on top.

Stewed fish with carrots and onions

Necessary products:
Coho salmon fillet - 0.6 kg - eggplant - spoon of vinegar - onion - medium carrot root vegetable - zucchini - sweet pepper - 2 pieces - tomato - 2 pieces - sour cream - 2.2 tbsp. spoons - garlic clove - 3 pcs. - soy sauce - 3.2 tbsp. — sunflower oil — mustard — a couple of spoons — parsley with dill — Provençal herbs — basil — rosemary

Cooking features:

Prepare the marinade filling: combine soy sauce and mustard, add small fish pieces, leave to marinate for 20 minutes. Finely chop the garlic, grate the carrots, fry the vegetables. Chop the onion into cubes and mix with the garlic-carrot mixture. Peel the zucchini, chop into cubes, place in a hot frying pan, mix with other products, and fry. Chop the peeled eggplant and bell pepper. Add acetic acid and tomatoes last. Leave the mixture to simmer for about ten minutes. Add pickled coho salmon to the stewed vegetable mixture, pour in sour cream, sprinkle with seasoning and herbs, and cover with a lid. Set the heat to the lowest possible setting and let stand for 25 minutes.

Do and.

Fish recipe with carrots and onions

You will need:
Large fish - potatoes - 6 pcs. - small onion - 2 pieces - medium carrot - garlic clove - bay leaf - mayonnaise sauce - jar of chopped mushrooms - sunflower oil - cheese - 150 g - parsley with dill

Cooking features:

For the dish you can take carp or carp. Clean one fish, remove the inside, fins, tail and head. Transfer the carcass to a deep baking sheet generously greased with sunflower oil. Peel the carrots and onions, chop into rings. Place potatoes in layers around the fish, add carrots, a layer of mushrooms and onions. Add bay leaf, salt and crushed garlic. Add mayonnaise sauce, sprinkle with coarsely grated cheese, parsley and dill. Cover with foil and place in the oven for 50 minutes.

Marinated fish with carrots and onions

You will need:
Pike perch – 0.5 kg – seasonings – small onion – 2 pcs. - egg - 2 pieces - milk - ½ cup - sunflower oil - medium carrot

How to do:

Thaw the pike perch fillet, rinse, and place on a napkin to dry. Peel the vegetables, cut the onion into small slices, and fry in oil. Cut the carrots into small squares, mix with the onions, continue frying for 10 minutes. In a bowl, beat the eggs with milk and season. Place thawed pieces of pike perch fillet in a deep baking tray, place vegetables on top, pour in the egg-milk mixture, and simmer for half an hour. Set the temperature to medium. Sprinkle the finished fish with herbs.

Prepare and.

Haddock in foil with white wine and cream

Compound:

Haddock fillet – 1 kg
Butter - 3 tbsp.
Lemon juice - ½ tsp.
Garlic - 2 cloves
Parsley - 4 sprigs
Tarragon - ¾ tsp.
White wine - ¼ tbsp.
Cream - ¼ tbsp.
Salt, ground black pepper - to taste

Preparation:

Clean the fish, rinse and season with salt and pepper.
In a separate bowl, mix softened butter with crushed garlic and lemon juice.
Apply the resulting mixture to the fish, transfer everything to a large sheet of foil, sprinkle with herbs and wrap in an envelope, leave one edge open, pour cream and wine into it and close tightly.
The dish should be baked for half an hour in the oven at 180 degrees.

Haddock in foil with tomatoes

Compound:

Haddock (fillet) - 4 pcs.
Tomatoes in their own juice - 400 g
Olive oil - 1 tbsp.
Onion - 1 head
Thyme - 1 sprig
Sugar - 0.5 tsp.
Soy sauce - 1 tbsp.
Ground black pepper, salt - to taste

Preparation:

Chop the onion and fry in olive oil for 8 minutes until golden brown. Send tomatoes, thyme, sugar and soy sauce there. Mix everything thoroughly and bring to a boil.
Simmer for about 5 minutes, and then carefully place the fillet in the pan, cover it all with foil and put it in the oven for 20 minutes at 180 degrees.
You can serve this dish with baked potatoes.

If today is your fish day, you should cook a delicious fish from the cod family - haddock. It is not fatty, therefore it is considered dietary, but at the same time it has all the “benefits” of expensive varieties of fish. And for those watching their figure, recipes for stewed haddock will be a real find, as well as. Today we have selected the most interesting and very simple tips for you. Don't take our word for it? Then test everything experimentally in your own kitchen!

How to deliciously cook haddock with marinade?

Ingredients:

haddock – 2 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
red bell pepper – 3 pcs.;

Preparation

We clean the haddock, remove the entrails and cut it into fairly large pieces. Salt and pepper. Cut the onion into half rings and the pepper into strips. Grate the carrots on a coarse grater. First place the fish in a baking dish and sprinkle it with spices. Then lay out the vegetables. Fill with water and place in an oven preheated to 180 degrees for 25 minutes. Serve with mashed potatoes.

Haddock stewed in sour cream

Ingredients:

haddock fillet – 1 kg;
onion – 1 pc.;
sour cream - 1 tbsp.;
flour – 2 tbsp. spoons;
dill – 1 bunch;
salt, ground black pepper - to taste.

Preparation

Thaw the haddock fillet, drain the water and cut into portions. Add salt and let it brew for about 10 minutes. Meanwhile, lightly fry the onion cut into half rings. Dip the fish in flour and fry on both sides in a well-heated frying pan. Place fried onions on top, pour sour cream and pepper over everything.

Simmer the haddock with sour cream under a closed lid over low heat for about 20 minutes. Sprinkle the finished fish with chopped herbs.

How to stew haddock fish in pots?

Ingredients:

haddock – 1 pc.;
tomatoes – 2 pcs.;
onions – 2 pcs.;
parsley – 1 bunch;
lemon – 1 pc.;
olive oil – 4 tbsp. spoons;
allspice peas – 12 pcs.

Preparation

The recipe is for 4 servings. We clean the haddock, remove fins and large bones. Wash and cut into small pieces. Sprinkle generously with lemon juice. Let it brew for half an hour, then add salt and place it on the bottom of oiled pots. Top with sliced onions and tomatoes. Add a few peas of allspice to each pot. Place in the oven, preheated to 180 degrees, for 40 minutes.

Haddock in tomato sauce

Ingredients:

haddock – 2 pcs.;
carrots – 5 pcs.;
onions – 4 pcs.;
garlic – 5 cloves;
tomato paste – 1/2 cup;
water – 1/3 cup;
sugar – 3 tbsp. spoons;
vinegar (3%) – 3 tbsp. spoons;
flour - 3 tbsp. spoons;
vegetable oil - for frying;
spices for fish - 1/2 teaspoon;
salt, ground black pepper - to taste.

Preparation

For fish in tomato, this dish is also called fish in Greek, not every representative of this venerable family is suitable. It should not be very dry and not too greasy, without small bones. Haddock is perfect for us.

We cut up the carcasses, remove the heads, tails and fins. Cut into small pieces, salt and pepper. Dip in flour and fry on both sides. Separately from each other, in two frying pans, fry onion cut into half rings and carrots grated on a coarse grater. The main thing is not to overcook the vegetables. Remove from heat as soon as a golden hue appears. Combine onions and carrots in a thick-walled saucepan. Add finely chopped garlic, tomato paste, a spoonful of flour, sugar, and spices. Pour in vinegar and a third of a glass of boiling water. Salt and pepper. Stir and bring the sauce to a boil. Simmer for 2-3 minutes over low heat. Place a layer of still warm sauce on a large dish, place pieces of haddock on top, which we pour with the remaining sauce. The haddock under this marinade should sit in the refrigerator for a day. If you like this combination, then we have others.

How to deliciously cook haddock with marinade?

Ingredients:

haddock – 2 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
red bell pepper – 3 pcs.;

Preparation

Haddock stewed in sour cream

Ingredients:

haddock fillet – 1 kg;
onion – 1 pc.;
sour cream - 1 tbsp.;
flour – 2 tbsp. spoons;
dill – 1 bunch;
salt, ground black pepper - to taste.

Preparation

Simmer the haddock with sour cream under a closed lid over low heat for about 20 minutes. Sprinkle the finished fish with chopped herbs.

How to stew haddock fish in pots?

Ingredients:

haddock – 1 pc.;
tomatoes – 2 pcs.;
onions – 2 pcs.;
parsley – 1 bunch;
lemon – 1 pc.;
olive oil – 4 tbsp. spoons;
allspice peas – 12 pcs.

Preparation

Haddock in tomato sauce

Ingredients:

haddock – 2 pcs.;
carrots – 5 pcs.;
onions – 4 pcs.;
garlic – 5 cloves;
tomato paste – 1/2 cup;
water – 1/3 cup;
sugar – 3 tbsp. spoons;
vinegar (3%) – 3 tbsp. spoons;
flour - 3 tbsp. spoons;
vegetable oil - for frying;
spices for fish - 1/2 teaspoon;
salt, ground black pepper - to taste.

Preparation

How to smoke haddock in a hot smoker

Haddock belongs to the cod family. Meat is rich in vitamins and microelements. The calorie content is low, 122 kcal per 100 g. It is characterized by a small number of bones, so it is convenient to process and eat. Mostly large carcasses are found on sale. Medium-sized specimens are suitable for smoking, so there is no need to take the largest one - it will then have to be divided into parts.

Cutting haddock

Preparing haddock for smoking consists of the following steps:

the head is removed, the carcass is gutted, and the abdomen is thoroughly cleaned of the chaff and washed;
cut the fish from the inside along the direction from head to tail, while trying to leave the skin intact in the ridge area;
unfold and get two longitudinal parts connected to each other by skin in the back area.

Read now: Smoked sprats: cooking recipe

Here's a delicious recipe for haddock marinated in brine. To prepare, you need water and salt in a ratio of 3.5:4, respectively. The prepared carcass is kept in the marinade for about 15 minutes. After the fish has collected salt, it is removed from the liquid and hung to dry for 6-7 hours in a ventilated place. To prevent insects from spoiling the meat during drying, it is covered with gauze.

Preparing brine for fish

Next, the fish is sent to the smokehouse and cooked at a temperature of 27 0C. Smoking time depends on the size of the product. Experienced smokers wait until the carcass weight loses 10-15%. This will take from 6 to 12 hours.

Haddock food recipes

Haddock under marinade

Recipe:

The haddock needs to be cut into pieces. Salt the prepared fish, sprinkle with pepper, roll in flour, fry in vegetable oil, cool and pour over the marinade.....

Serve haddock under the marinade in a salad bowl or in a deep dish.

Recipe for “Hodgepodge of fish from haddock”

Recipe:

To prepare hodgepodge, you can take any fresh fish, but not small or very bony fish.

Cut the removed haddock fillet into pieces, 2-3 pieces per serving, and cook broth from the bones and heads.

Finely chop the peeled onion and lightly fry it in a soup pan with butter, add tomato puree......

Ingredients: For 500 g of haddock - 4-5 pickled cucumbers, 1-2 onions, 2-3 fresh tomatoes or 2 tbsp. spoons of tomato puree, 1 tbsp. spoon of capers and olives, 2 tbsp. spoons of butter.

Haddock with potatoes and onions

Recipe:

Lightly fry the peeled, washed and thinly sliced onion in oil in a frying pan. Place prepared and salted haddock pieces in the same frying pan, cover with tomato slices, add 3-4 tbsp. spoons of water, sprinkle the tomatoes with salt and pepper......

Ingredients: For 750 g haddock, 2 onions, 800 g potatoes, 300 g tomatoes, 1 tbsp. spoon of vinegar, 4 tbsp. spoons of butter.

Haddock
boiled in cucumber brine
Recipe:

Haddock - which is cut into large pieces, peeling only the scales and fins and always preserving the skin and spinal bone.

For boiling, take small low enamel saucepans or stewpans, place pieces of haddock in them closely in one row and pour in so that the liquid does not completely cover the fish.....

Ingredients: For 1 kg of haddock, 0.5 onions, 0.5 parsley root, 6 black peppercorns, 2 - 3 cups of cucumber pickle, 3 - 4 saffron stamens

As a side dish for boiled haddock, you can serve boiled potatoes with dill and onions, horseradish, olives, boiled mushrooms in sour cream.

Haddock in brine

Recipe:

Prepare and cut the haddock into pieces. Peel the cucumbers, cut them lengthwise, remove the grains and cut each half crosswise into three parts. Fresh mushrooms (porcini, champignons) are cleaned, washed and cut into slices. Place the haddock pieces in a shallow pan, place the mushrooms and cucumbers between them. Salt and sprinkle all this with pepper, then pour into the pan.....

Ingredients: For 500 g of fresh haddock - 2 pickled cucumbers, 200 g of fresh porcini mushrooms (or 100 g of salted ones), 1 tbsp. spoon of cucumber pickle, 1 tbsp. a spoonful of flour and 2 tbsp. spoons of butter.

Fried haddock

Recipe:

Haddock can be fried with a little fat or submerged in fat. To ensure that the haddock is evenly fried, fish fillets or large fish are cut into pieces no thicker than 3 cm, since the top layer of a thick piece may be overcooked before it is all ready. You should not remove the skin from fatty haddock before frying. Some types of fish taste better fried with the skin on. Fry fish in vegetable oil.....

Fried haddock with garnish

Recipe:

Salt the prepared haddock, sprinkle with pepper, roll in flour and fry in a frying pan with butter. When serving, pour oil over the haddock and sprinkle with finely chopped parsley or dill.....

Ingredients: For 750 g of haddock (or 500 g of finished fillet) - 2 tbsp. spoons of butter and flour.

Fried haddock with tomatoes and onions

Recipe:

Dip the prepared haddock pieces into milk mixed with salt and pepper, roll in flour and fry. Separately, fry fresh or canned tomatoes in oil, cut in half, salted and sprinkled with pepper.....

You can cook haddock with fried zucchini and tomatoes.

Ingredients: For 750 g of haddock (or 500 g of finished fillet) - 1/4 cup milk, 4 tomatoes, 1 onion, 2 tbsp. spoons of flour and 3 tbsp. spoons of butter.

Haddock fried in dough

Recipe:

Prepare the dough. In a bowl, mix flour and salt with two tablespoons of melted vegetable or cow's butter, then dilute with warm water (1/2 cup) so that there are no lumps. Cover the bowl with the dough and let it stand. Cut the fish fillet into pieces 1 cm thick and 5–7 cm long, sprinkle with salt, pepper, chopped herbs; squeeze on the fish...

Ingredients: For 500 g of finished haddock fillet - 5 tbsp. spoons of flour, 3 tbsp. spoons of vegetable oil, 1/2 lemon, 2 eggs and 100 g of fat for frying.

Haddock fried in breadcrumbs

Recipe:

Wash the prepared haddock, dry it on a napkin, add salt, sprinkle with pepper, roll first in flour, and then, moisten with an egg diluted with milk (1/4 cup for 1 egg), roll in breadcrumbs. 10-15 minutes before serving, fry the fish in fat. Serve the haddock on a heated platter….

Ingredients: For 750 g of haddock (or 500 g of finished fillet) - 1/4 cup milk, lemon, 1/2 cup crushed crackers, 1 egg, 2 tbsp. spoons of flour and 100 g of fat for frying.

Haddock fried with “sticks” in rice flour

Ingredients: 400 g haddock 2-3 tbsp. l. rice flour 2-5 tbsp. l. vegetable oil 2 tsp. dry dill 1.5 tsp. lemon zest 2 onions

Recipe:

Cut the haddock into “sticks” 1.5-2 cm thick and 4-5 cm long, which are thickly breaded with rice flour. After breading, add salt and let sit for 5-10 minutes. Meanwhile, heat the oil in a saucepan, lightly salt it and then fry the fish fingers in it until golden brown. Remove the finished sticks from the oil and place them in one row on a wide frying pan. When the pan is full, pour in the fish.....

Haddock, baked in a piece

Recipe:

Haddock, either raw or pre-fried or cooked (without or with a side dish), is baked in a well-heated oven. If the cabinet is not heated enough, the fish does not bake well, dries out and becomes tasteless

Salt the prepared fish, cleaned of cartilage and bone scales, sprinkle with pepper, place in a frying pan, brush with sour cream on top, sprinkle with oil, add 1/2 cup of water to the bottom of the frying pan.....

Ingredients: For 500 g of haddock - 1 tbsp. spoon of sour cream and butter.

Haddock baked in sour cream

Recipe:

Salt the haddock pieces, sprinkle with pepper, roll in flour and fry in a frying pan with butter. Also fry porcini mushrooms, peeled, washed, chopped, and potatoes, cut into circles 1/2 cm thick. Place the haddock in a frying pan, put circles on each piece.....

Ingredients: For 750 g of haddock (or 500 g of prepared fillet) - 800 g of potatoes, 1 glass of sour cream, 2 eggs, 200 g of fresh porcini mushrooms, 25 g of cheese, 2 tbsp. spoons of flour and 4 tbsp. spoons of butter.

Baked haddock with potatoes

Recipe:

Cut the cleaned and washed haddock lengthwise along the ridge, then cut crosswise, sprinkle with pepper and place the pieces in a greased frying pan. Top the fish with raw potatoes, cut into noodles and washed in cold water. Place thin potato slices along the edges of the pan. Salt all this, sprinkle with flour first.....

Ingredients: For 750 g of haddock (or 500 g of prepared fillet) - 800 g of potatoes, 1 tbsp. spoon of flour, 2 tbsp. spoons of crackers and 2-3 tbsp. spoons of butter.

Haddock solyanka in a frying pan

Recipe:

Stew fresh or sauerkraut for hodgepodge. Cut the prepared haddock into pieces of 40–50 g, place separately in a saucepan, salt, sprinkle with pepper, add capers, cucumbers, peeled and grained and cut into slices, add tomato puree, chopped onion and lightly fried with butter, a glass of fish broth (or water), 2 bay leaves….

For 500 g haddock fillet - 1 kg fresh or sauerkraut, 2 tbsp. spoons of butter, tomato puree and crushed crackers, 2 pickles, 50 g capers, 50 g olives, 2 onions.

Ingredients: For stewing cabbage - 2 tbsp. spoons of tomato puree, 2 1/2 tbsp. spoons of butter or lard, 1 onion, 1 tbsp. spoon of sugar and flour.

Haddock in tomato sauce with vegetables

Recipe:

Portioned pieces of haddock, cut from the fillet, simmer with the addition of onions, carrots and parsley. Use the broth to make sauce. Boil potatoes for garnish.....

Ingredients: Haddock 150, onion 5, parsley 5, carrots 5, mushrooms 30, crabs 10, side dish 150, sauce 75, greens.

Roasted haddock body Recipe: 1. Clean the haddock fillet from bones and skin, cut into narrow, thin slices (“noodles”); finely chop the onion, mix with fish “noodles”, add pepper (ground), dill, parsley, beat in the eggs and mix thoroughly into a single mass, kneading with your hands like dough…..

Ingredients: For 0.5 kg of haddock, 1-2 eggs, 10-12 grains of black pepper, 1-2 tsp. dry dill, 1 tsp. dry parsley, 1-2 tbsp. l. rice flour, 1-2 onions, 4-5 potatoes, 3-4 tbsp. l. sunflower oil, salt, horseradish

Haddock with onion and celery in sauce

Recipe:

Place leeks and celery cut into thin strips in a saucepan, and portioned pieces of fish on top. Sprinkle all this with salt and pepper, add fish broth, white wine and simmer in a sealed container over low heat….

Haddock 150 gr., leek 25 gr., celery 15 gr., white wine 10 gr., mushrooms 30 gr., crabs 10 gr., white sauce 80 gr., butter or margarine 10 gr., lemon juice 1 gr., pepper.

Haddock with apples and leeks

Recipe:

Cut the peeled Antonov apples and the white part of the leek into slices. Place the apples and onions in a greased saucepan, and serve with portioned pieces of haddock, sprinkle with salt and pepper. Pour it all over with a small amount of broth, add white wine and simmer….

Ingredients: Haddock 150 g, apples 100 g, leeks 20 g, white wine 10 g, sour cream 50 g or butter 20 g, pepper.

Haddock in tomato sauce with vegetables

Recipe:

Cut the haddock fillet into portions and simmer them with the addition of onion and parsley.
When serving, place boiled mushrooms and pieces of crab on top of the fish. Side dish boiled potatoes... Ingredients: Haddock 150 gr., onion 5 gr., parsley 5 gr., mushrooms 30 gr., crabs 10 gr., side dish 150 gr., sauce 100 gr., pepper, herbs

Haddock in tarragon sauce

Recipe:

Simmer the haddock in broth with onion, parsley and white wine.
Place boiled mushrooms and crabs on the finished fish, and boiled potatoes on the side of the fish. Evaporate the broth remaining after poaching by half, add white sauce to it, let it boil…. Ingredients: Haddock 150 gr., onion 5 gr., parsley 5 gr., white wine 10 gr., mushrooms 30 gr., crabs 10 gr., sauce 80 gr., butter 15 gr., tarragon 10 gr., lemon juice 1 gr., garnish 150 gr., pepper.

Smoked haddock in sour cream

Recipe:

Remove the skin from the smoked haddock, remove the head and entrails and rinse. Add grated onions and ground allspice to boiling sour cream and heat it again to a boil….

Ingredients: Smoked haddock 80g, sour cream 50g, onion 25g, allspice 0.05g, garnish 150g.

Haddock cutlets

Recipe:

If you want to prepare cutlets without using a ready-made semi-finished product, fish fillet (without skin) must be passed through a meat grinder, mixed with bread soaked in milk, with salt and pepper and passed through a meat grinder one or two more times. After this, add softened butter to the fish mass, mix well….

Ingredients: For 500 g haddock fillet - 100 g white bread, 1/2 cup milk, 3 tbsp. spoons of crackers and 2 tbsp. spoons of butter.

Recipes

With onions and carrots in a frying pan

A simple, surprisingly tasty and juicy dish that will delight adults and small households - stewed fish with vegetables.

You will need:

thawed peeled haddock (700 grams);
carrots and onions (2-3 pieces);
wheat flour;
salt;
pepper, bay leaf, seasonings to taste.

Wash the fish thoroughly and remove any remaining moisture with a kitchen towel. Cut the carcass into pieces and place in a bowl. Sprinkle with salt, pepper and marinate (10 minutes). We clean the vegetables. Three carrots using a grater, cut the onion into half rings. We dip each piece of fish in flour and place it on a hot frying pan. Fry for 10-15 minutes until golden brown.

Spread the vegetable mixture over the fish. Sprinkle with salt, pepper and add bay leaves. The meat should be completely covered with the vegetable mixture. Add half a glass of water and simmer for about 20 minutes. When the dish is ready, it can be served hot with boiled potatoes, garnished with herbs.

In a slow cooker

This dish is easy to prepare using the “magic wand” of any housewife – a multicooker. The recipe is in many ways similar to the previous one, but there are more vegetables.

Take:

haddock (700-800 grams);
onion, carrots, potatoes (4 pieces), tomatoes;
vegetable oil;
flour (2 tablespoons);
salt, pepper, spices to taste.

Wash the seafood and cut it into medium-sized pieces. In a small bowl, mix flour, salt and spices. Pour a tablespoon of oil into the multicooker bowl and add pieces of meat (they must first be rolled in flour with spices). Select the “baking” mode and turn on the unit for 10 minutes. Peel the vegetables and chop them finely (wash the tomatoes and cut them into half rings). Pour the vegetable mixture over the fish, add a little water and simmer with the lid closed for about 30-40 minutes. When the vegetables become soft, the dish can be served.

With sour cream

Stewed haddock with vegetables will become even more aromatic and tender if you add a little sour cream to the dish.

Required ingredients:

sea fish (800 grams);
onion, carrot, bell pepper;
flour and breadcrumbs;
sour cream (15%);
vegetable oil;
boiled water;
greenery;
salt;
seasonings to taste.

Wash the fish and cut into medium pieces. Salt, pepper, leave to marinate (10-15 minutes). Dip in flour and fry in a frying pan on both sides until golden brown. Wash the vegetables, peel and chop finely. In a separate frying pan, fry the vegetable mixture for 7-10 minutes. Add the mixture to the fish.

Take sour cream and dilute it with water. Pour sour cream sauce over fish and vegetables, add salt and spices. Cover with a lid and simmer over low heat for about 30 minutes.

The finished dish should be decorated with herbs. You can use boiled rice or buckwheat as a side dish.

Delicious recipe! Aronia berry recipes

It is worth noting that this dish will turn out no less tasty and aromatic in a slow cooker (in the “frying” and “stewing” modes). Cooking time – 40 minutes. Bon appetit!

How to properly stew haddock, see the video below.

Haddock, the recipes for which can be very varied, always turns out tasty, juicy and appetizing if done correctly. The impressive nutritional characteristics of culinary compositions made from this fish, which is considered a very valuable product, are also captivating.