Cauliflower and smoked haddock bake
Yesterday I found a pack of smoked haddock in the freezer and I didn't want to wait until I was ready to eat rice before I used the fish for a meal. The time had come to dive into the Pinterest Jungle. Before long I found something that looked interesting and that fit into the low carb slot. The only problem was that it didn't come with any serving suggestions or side dishes and I didn't want to be tricked into cooking rice or potatoes.
To avoid the carb trap, I decided to add a side dish to the main bake and that way cutting out the need for anything else. This worked really well, so well that I have added it to the name of the dish.
Although I love smoked fish and haddock in particular, it can sometimes be a bit overpowering. As I wanted to make a double batch, to make sure we had enough for lunch the following day, I decided to top it up with regular unsmoked haddock. Genius!
The recipe below served 3 adults for dinner and there was slightly less than half a tray left for tomorrow's lunch.
1 cauliflower, cut into small florets and the leaves sliced
2-3 peppers, sliced or the same amount of frozen slices
400 g smoked haddock, frozen
400 g regular haddock, frozen
3 carrots, cut into 1 cm slices
5 tomatoes, chopped
2 onions, chopped
300 ml sour cream
thyme
paprika
salt & pepper
ground coriander
grated cheese
1. Get all ingredients out. Yes, I know that the cauliflower and carrots are missing from this photo.
2. Prepare the cauliflower and carrots for roasting and pop the tray into the oven for 25-30
minutes at 180 degrees, stirring once and checking to make sure the vegetables don't
burn. I decided to slice and use the cauliflower leaves as well, but if you do, be
aware that the green parts are prone to burning. It may be better to only use
thicker parts of the leaves and perhaps the stem.
3. While the vegetables are cooking in the oven, soften the onions and peppers in a little oil.
4. Add the tomatoes and seasoning.
5. Cook the vegetable mixture for approximately 10 minutes, until the tomatoes have turned gooey.
6. Add the sour cream and let it warm through at medium heat. It only takes a couple of minutes.
7. Take the roasted vegetables out and make sure they are soft enough to eat. I left the carrots with too much bite left in them and they did't soften any more, even though the went back into the oven.
8. Place the roasted vegetables in a deep oven proof dish.
9. Make an attempt to de-skin the frozen fish fillets. I found it easier to break the
fillets and pull the skin off. Place the haddock on top of the roasted
vegetables. Mix the smoked and the unsmoked fillets.
10. Pour the creamy tomato mixture over the fish and spread it evenly over the dish.
11. Look at the loveliness from the side.
12. Add grated cheese and pop the dish into the oven for 5-10 minutes, until the cheese melts.
Cover the dish with tinfoil and cook in the oven for another 35-40 minutes.
13. Take the tinfoil off and bake for another 10-15 minutes, until
the cheese has turned golden. Total oven time: 1 hour.
14. Allow a moment to view the dish from the side and imagen how
nice it will taste while it cools down ever so slightly.
15. Dish up and devour.
This was really nice and I'll definitely make it again. The original recipe was without
the roasted vegetables, but I think they worked well incorporated into the meal. If
that's not your thing, feel free to cut them out.
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