Filter
Reset
Sort ByRelevance
J.D.
Bart of olphens haddock with samphire
Bart van Olphens haddock with samphire
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter in a frying pan over medium heat and fry the mushrooms for 3 minutes until they are lightly colored. Turn off the heat.
-
Dab both sides of the fish dry and sprinkle the fillets on both sides with salt, white pepper and the flour. Beat the excess flour off.
-
Heat the oil in another frying pan over a high heat and place the fillets in the pan. Move the pan occasionally so that the fish does not stick.
-
Turn the heat to medium after 1 min. Turn the fillets after 2-4 minutes. Turn down the heat and add the rest of the butter.
-
Bake the same time on the other side. Hold the pan diagonally and spoon the butter over the fish with a spoon. Carefully remove the fish from the pan with a clamp or spatula.
-
Peel the garlic and prick the toe on a fork.
-
Turn the heat under the mushrooms back to medium. Add the samphire and cook for 1-2 minutes, while stirring with the fork with the garlic clove.
-
Add the lemon juice, capers and white pepper to taste.
-
Spoon the seaweed mushroom mixture on a plate and place the fish on top. Serve with the gravy from the pan.
Blogs that might be interesting
-
45 minMain dishRed onion, winter carrot, parsnip, fresh thyme, ras el hanout, olive oil, floury potatoes, beef chipola sausages, milk, butter,roasted stew
-
35 minMain dishcrumbly potato, bacon, wok oil, peanut oil, ketjapmarinademanis, Sesame seed, Chinese coal, coconut milk,stew of Chinese cabbage with oriental bacon patties
-
15 minMain dishtagliatelle bicolore, cool fresh broccoli, fresh cream cheese with herbs, lemon, smoked salmon pieces, tap water,tagliatelle with salmon cream sauce
-
25 minMain dishfusilli, cool fresh broccoli, Cherry tomatoes, onion, cream cheese seasoning, cooking cream,fusilli with cream sauce
Nutrition
380Calories
Sodium39% DV930mg
Fat38% DV25g
Protein52% DV26g
Carbs4% DV11g
Fiber8% DV2g
Loved it