Haddock with zucchini tagliatelle

Discussion in 'Recipes' started by chrisbelgium, Oct 9, 2011.

  1. chrisbelgium

    chrisbelgium

    Messages:
    2,270
    Likes Received:
    206
    Exp:
    Home Cook
    You could use his cousin the cod too, or other fish. The crust contains cheese, so don't use oily fish, they don't go together at all.

    For the crust, you could make any combination of ingredients you like in a base consisting of breadcrumb, butter and cheese.

    I used equal parts breadcrumb (panko), butter, grated cheese (Comté). Mixed in a small fresh deseeded chopped chilipepper, chopped parcely, s&p. I forgot my usual lemon zeste. You could add a few drops of booze in there too, like pastis. The quantities aren't very critical, so you can play with them as well.

    Now pulse everything together a few times. You could blend longer into a paste, or shorter into a crumble, or something in between like I did. Actually, I was going for a crumble, but hey, things happen.

    Season the fish first, then cover each fillet with a generous layer of the crust. Put the fillets on a plate if you usually cut meat on the same board!! Transfer the fillets to a not too large oventray. Pour a few tbsp of white wine in the bottom of the tray, but make absolutely sure the crust is not touching the wine! Put in a very hot oven 200°C/400°F for 8-10 minutes or less, depending on the thickness of the fillets.

    Before you do the fishprep above; cut the zucchini in thin long strips with a thin peeler. Don't use the part where the seeds are. You now have zucchini tagliatelle, or maltagliata or pappardelle.. use the name you like.

    Steam the strips 2-3 minutes. Leave to cool. Heat a tbsp of olive oil and quickly warm the zucchini in it with added s&p. The zucchini has to stay "al dente".

    Put the zucchini on plates. Put a bit of smoked paprika in a sieve and tap gently over the zucchini. No more than the amount of salt you would use, or it will taste all like chorizo! I use Spanish La Chinata sweet smoked paprika, it's a main component in chorizo, so again, always use sparingly!

    Put the fish on top. Done.

    [​IMG][​IMG]
     
  2. shnooky

    shnooky

    Messages:
    43
    Likes Received:
    10
    Exp:
    Cook At Home
    That looks really good, I'm glad its close to lunch for me, I'm getting hungry.

    I think I would screw up making this the first time but who knows, I could have a stroke of luck and make a good tasting meal.

    Thanks for the Haddock fish recipes.
     
  3. margcata

    margcata Banned

    Messages:
    985
    Likes Received:
    13
    Exp:
    Food Writer
    Your recipe called Haddock with Zucchini or Corgette

    You mentioned codfish however, you stated not to use an oily based fish for this recipe.

    Note, codfish, called Bacalao has an oily texture ... Haddock which is uncommon on the Iberian Peninsula, brings me to ask, what about SEABASS which would work with the tapenade of corgette and tomato etcetra ...

    Codfish or Norwegian skate, Icelandic butterfirsh, of course salmon, trout, sturgeon,  scorpio fish, grouper called Mero in Spanish and Giltbream all  have an oily texture ... as well as Porgy and Plaice which is known as Solla in Galician waters.

    SEABASS is relatively bland and thus, the tapenade would work wonderfully I believe.

    Margcata   
     
  4. ishbel

    ishbel

    Messages:
    3,147
    Likes Received:
    40
    Exp:
    Cook At Home
    ChrisB

    That looks wonderful.
     
  5. chrisbelgium

    chrisbelgium

    Messages:
    2,270
    Likes Received:
    206
    Exp:
    Home Cook
    I do agree that seabass could be used in this recipe, but I wouldn't call it bland at all, especially not the wild one.

    I'm not sure what you mean by Norwegian skate. From the context, I would guess you mean Norwegian "skrei" instead?

    Also, lo siento amigo, pero, codfish and family like haddock are about the leanest fish species around!  Together with sole, pike, skate, leng, monkfish, tilapia, seabass etc.

    Then there are the "semi-fat" ones like trout, tuna, ansjovis, seatrout, turbot, pangasius etc.

    And the very fatty stuff like eal, makrel, herring, sardines, farmed salmon etc.
     
    Last edited: Oct 16, 2011