Haddock with Endive Salad

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Haddock with Endive Salad
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in

Ingredients

for
4
Ingredients
4 Haddock fillet (skin-on, each about 200 g)
Sea salt
black peppercorns
2 tablespoons dried herbes de Provence
1 teaspoon ground paprika
Pastry flour (for coating the fish)
3 tablespoons clarified butter (for cooking)
1 teaspoon Mustard seed
For the chicory salad
3 Endive
80 grams Bamboo shoots (canned, drained)
1 lemon
1 pinch sugar
2 tablespoons olive oil
salt
white peppers
also
blanched scallions (for garnish)
How healthy are the main ingredients?
Bamboo shootsolive oilsugarEndivelemonsalt

Preparation steps

1.

Rinse the haddock and pat dry with paper towels. Season strongly with the crushed pepper, salt, herbs, and a little paprika.

2.

For the salad, rinse the endive and pat dry. Carefully separate the individual leaves, and halve lengthwise. 

3.

Squeeze the juice from the lemon. Coat the haddock with the flour. Heat the clarified butter in a pan. Place the haddock in the pan skin side down, and cook for 6 minutes until crispy. Turn the fish over and cook for 2 minutes on the other side. Add the mustard seeds, and cook briefly. Remove the haddock from the pan and keep warm. 

4.

Add the endive, bamboo shoots, olive oil and the lemon juice to the pan. Season to taste with salt, pepper, and sugar. Arrange the salad on plates with the haddock. Garnish with the scallions, and serve.