Haddock Fillets Frozen 4.5kg – Great FlavourHaddock Fillets Frozen 4.5kg – Order Online or Call 07932 686498 to place an OrderHaddock Fillets Frozen 4.5kHaddock Fillets Frozen 4.5kgWhat is the Best Cooking Technique for HaddockHaddock, and/or any kinds of white fish, should always be cooked at 200C/400F in the oven.The higher than average heat allows the exterior to cook faster, which then filtrates throughout the rest of the fish, giving it the gorgeous, flaky texture.What are best options for foods to eat with HaddockWith its subtle flavour and soft texture, haddock is a fish that relies heavily on other ingredients on the plate.Haddock is typically served battered with a classic accompaniment of tartare sauce and chips.Is Haddock Fish Healthy to eatHaddock is a good source of vitamin B6 and B12, magnesium, niacin, phosphorus, and selenium. Like most fish, haddock includes Omega- 3 fatty acids, which may provide a wide range of health benefits. It’s also worth noting that haddock is high in cholesterol (104 g).Smoked Haddock Chowder PiePopping a pastry lid on a rich smoked haddock chowder turns this dish into the ultimate creamy comfort food the whole family will love. Haddock fillets Frozen 4.5kgIt can also be partially made in advance to save you time during the week.Ingredients½ tbsp olive oil1 onion, finely chopped350g potatoes, peeled and diced30g unsalted butter30g plain flour, plus extra for dusting500ml semi-skimmed milk, plus 2 tbsp extra for brushing60g half-fat crème fraîche3 tbsp roughly chopped fresh parsley150g frozen sweetcorn150g frozen garden peas2 x 280g packs smoked haddock, cut into large chunks375g ready-rolled light puff pastryMethodPreheat the oven to gas 7, 220°C, fan 200°C. In a large ovenproof frying pan (about 28cm wide and 5cm deep), heat the oil over a medium heat.Add the onion and potatoes and cook for 15 mins until golden and the potatoes have softened.Add the butter and, once melted, add the flour and stir for 1 min.Gradually add the milk, stirring to make a smooth sauce.Increase the heat slightly, bring to the boil and simmer for 2 mins until thickened.Remove from the heat.Add the crème fraîche and parsley.Season well. Leave to cool for 5 mins, then stir in the sweetcorn and peas, and top with the haddock.On a lightly floured surface, roll out the pastry so that it is large enough to cover the pan. Use the rolling pin to help drape it over the pan, then press down firmly around the edge. Trim around the pan and reserve the trimmings for decorating, if you like.Brush with 2 tbsp milk and decorate with the trimmings, if using.Brush again with milk, then bake for 25-30 mins until golden and crisp.Leave to stand for 5 mins then serve.Haddock, (Melanogrammus Aeglefinus), is part of the valuable North Atlantic food fish of the cod family Gadidae, and is often smoked and sold as “finnan haddie” Haddock is a bottom dweller and a carnivore, feeding on invertebrates and some fishes. It resembles the cod and, like its relative, has a chin barbel and two haddock and three dorsal fins. Haddock Fillets Frozen 4.5kgfresh large haddock filletsdescription additionalfresh fish shop
