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Potted Haddock With Capers

chef.jackson's picture
Ingredients
  Smoked haddock fillets 1 Pound (450 Gram)
  Unsalted butter 1⁄2 Pound (225 Gram, At Room Temperature)
  Hot curry powder 1 1⁄2 Pinch (Use A Generous Pinch)
  Lemon juice 3 Tablespoon
  Capers 4 Tablespoon, drained
  Salt To Taste
  Watercress/Parsley 1 Ounce (For Garnish)
  Sliced lemon 1 (For Garnish)
Directions

MAKING
1) Into a pan filled with boiling water, poach the fillets for 5 minutes
2) Remove them and drain thoroughly
3) Skin the flesh and flake
4) Into a liquidizer, put the flaked fish and add the melted butter
5) Blend till very smooth
6) Empty mixture into a bowl and season with little salt
7) Stir in curry powder and lemon juice to taste
8) Fill 8 individual ramekins or bowls with the mixture
9) Randomly spread the capers
10) Cling wrap the dishes and out in the refrigerator for 2 hours
SERVING
11) Sever with lemon quarter and sprigs of parsley or watercress

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
25 Minutes
Servings: 
4

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