Baked haddock with green vegetables
Haddock is soft and mild in taste. Taste the whitefish with mashed potatoes, leeks, zucchini and dried thyme.
Bring a generous pot of water to the boil. Peel the potatoes, cut into pieces and cook for 20 minutes until done.
Meanwhile, wash the leeks and cut into 1.5 cm slanted pieces. Wash the zucchini, cut lengthwise in quarters and in width into pieces of 1.5 cm.
Heat the butter in a frying pan with lid and add the leek and 50 ml water. Place the lid on the pan and simmer for 8 minutes on low heat.
Season with pepper and salt.
Heat the butter in another skillet and fry the zucchini and thyme 6 minutes on medium heat. Take out of the pan.
Cut the haddock into 2 pieces. Heat the butter in the same frying pan and fry the haddock in 3 min. Over medium heat. Turn halfway.
Drain the potatoes. Add the butter and milk and stamp with the puree pestle to a smooth puree. Season with pepper and salt.
Divide the puree, stewed leeks, zucchini and haddock into components over the plates.
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