Imagine a dish that transports you to the pristine Nordic coastlines, where fresh seafood meets vibrant, crisp vegetables in a symphony of flavors. This New Nordic Haddock recipe is not just a meal—it's a culinary journey that combines the delicate texture of perfectly cooked haddock with a zesty almond gremolata and colorful shredded vegetables. Prepare to elevate your home cooking and impress your guests with a restaurant-worthy dish that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Nordic
Serves: 4 servings
Ingredients
- 4 haddock fillets
- 2 cups shredded carrots
- 2 cups shredded cabbage
- 1/2 cup almonds, chopped
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare your mise en place by thoroughly washing and patching dry the haddock fillets. Season both sides with salt and freshly ground black pepper.
- Toast the chopped almonds in a dry skillet over medium heat until golden and fragrant, approximately 3-4 minutes. Set aside to cool.
- Create the almond gremolata by combining toasted almonds, fresh lemon zest, and half the lemon juice in a small mixing bowl. Mix thoroughly and set aside.
- In a large skillet, heat olive oil over medium-high heat. Gently place haddock fillets skin-side down and cook for 3-4 minutes until the edges turn opaque.
- Carefully flip the haddock and cook for an additional 2-3 minutes, ensuring the fish is just cooked through and flakes easily with a fork.
- In a separate pan, quickly sauté the shredded carrots and cabbage for 2-3 minutes, maintaining a slight crunch and preserving their vibrant colors.
- Plate the sautéed vegetables as a base, place the haddock fillets on top, and generously sprinkle the almond gremolata over the dish.
- Finish by drizzling remaining lemon juice and a touch of olive oil. Serve immediately while warm.
Tips
- Choose Fresh Haddock: Select firm, bright white fillets with a mild ocean scent for the best flavor.
- Dry Cooking Technique: Pat the fish completely dry before seasoning to ensure a perfect golden sear.
- Almond Toasting Trick: Watch almonds closely when toasting—they can burn quickly. Remove from heat when they're golden and fragrant.
- Vegetable Crunch is Key: Sauté vegetables briefly to maintain their vibrant color and slight crispness.
- Serve Immediately: This dish is best enjoyed hot, with the gremolata freshly sprinkled on top to preserve its aromatic qualities.
- Wine Pairing Suggestion: A crisp white wine like Sauvignon Blanc complements the delicate fish perfectly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 30g
Fat: 18g
Saturated Fat: g
Cholesterol: 70mg
