Haddock Paupiette
Ingredients
FISH
300 g haddock
Salt to taste
3 g chopped chives
Minced shrimp
50 g shrimp
20 g egg whites
2 g curry
2 g chopped chilli
50 g haddock
Salt to taste
Broth
4 tbsp. white wine
100 g butter
Mango salsa
150 g mango
5 g chives
20 g olive oil
10 g finely chopped jalapeño
Salt and pepper
OTHER INGREDIENTS
Chimichurri
Watercress
Plastic (polypropylene film)
Preparation
FISH
Cut the fish lengthwise.
Put aside 50 g of fish to mix with minced shrimp.
Salt to taste.
Minced shrimp
Mix shrimp, fish, egg whites and curry in a food processor.
Blend with minced chilli.
Cover fish filets with the minced shrimp and spread with chives.
Mango salsa
Mix mango, chives, olive oil and jalapeño and season with salt and pepper.
Assemble and cook
Spread 4 ovenproof bowls with butter.
Roll up fish filets and place one into each bowl.
Add 1 tbsp. of white wine to each bowl.
Cover with plastic film.
Cook in oven at 160°C for 15 min.
Serve with mango salsa, chimichurri and watercress.
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