Haddock Monte Carlo Recipe
Servings: 1
Ingredients
- 2 x Haddock fillets, unsmoked
- 125 ml White wine
- 125 ml Fish stock
- 125 ml Double cream
- 1 tsp Butter
- 1 x Tomato, skinned and minced
- 1 x Shallot, minced
- 1 bn Spring onions, minced
- 1 bn Chives, minced
- 3 Tbsp. Mashed potato
- 1 tsp Grain mustard
- 1 pch Saffron pwdr
- 1 x Egg
Directions
- Heat the butter in a warm pan. Add in the haddock, 4tbsp wine, 4tbsp fish stock and 1/2 c. double cream. Cover and allow to simmer for 4 min.
- In another pan, put the spring onions, mustard and 4tbsp double cream. Fold in the potato and allow to heat through.
- Meanwhile, poach the egg.
- Strain the sauce from the fish and add in 1tsp cream and a healthy pinch of saffron.
- Season and re-heat.
- Put the mashed potato mix in the centre of a plate and place the haddock on top. Put the poached egg on top of the fish and spoon the sauce over. Garnish with minced chives and tomatoes.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 726g | |
| Calories 571 | |
| Calories from Fat 303 | 53% |
| Total Fat 34.37g | 43% |
| Saturated Fat 19.35g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 296mg | 99% |
| Sodium 656mg | 27% |
| Potassium 1251mg | 36% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 7.86g | 5% |
| Protein 20.85g | 33% |
