Almond and Herb Crusted Haddock with a medley of sautéed spring vegetables! A simple meal with big flavours!
Spring has finally sprung and it’s time for spring food!
So today I’m bringing you this recipe for an almond and herb crusted haddock with sautéed spring vegetables!
Sounds good right?
Maybe you can figure out what vegetables are used in this almond and herb crusted haddock recipe from looking at the action picture above. If you can’t, it’s a medley of baby carrots, green beans, flat beans, cherry tomatoes and potatoes. These veg are lightly sautéed and then dressed with a delicious dijon mustard dressing! So simple, so fresh and so good!
The crust on the haddock is more of a compact spread, like a thick smooth pesto, but I couldn’t find a better word for it than a crust so that’s what it’s called. The crust is made of toasted almonds, browned butter, parsley and garlic. Incredibly rich in complex flavours and it complements the fish perfectly.
Haddock is a wonderful fish that lends itself well to other flavours. The haddock is brined before it’s cooked, as this helps to keep it together better when frying and makes it more firm. I almost always brine fish such as haddock and cod before cooking it as it makes it more firm and gives the fish a richer flavour.
This almond and herb crusted haddock is a fresh and healthy at the same time. Haddock is rich in protein, low in fat and is very rich in selenium, a mineral which is very important for a healthy thyroid. Also, together with vitamin E, selenium works as an powerful antioxidant in the body that protects the cell membranes in the body! This meal has plenty of almonds, and if you didn’t know, they’re rich in vitamin E! So in this meal you’ll get a good boost of both selenium AND vitamin E, which in turn can boost the anti-oxidative activity in the body! Good right?
- 40 g sea salt crystals
- 1 litre of water
- 180 g x 4 of haddock total 720 g
- 60 g 1/2 cup almonds
- 25 g butter
- 16 g 1/3 cup chopped flat leaf parsley
- 4 g 1 clove garlic
- 200 g 7 oz baby carrot
- 150 g 5 oz haricot vert
- 150 g 5 oz flat beans
- 16-20 cherry tomatoes about 4-5 tomatoes pp
- 400 g 14 oz potato
- 2 tsp dijon mustard
- 1 tsp white wine vinegar
- 2 tbsp virgin olive oil
Bring a pan with one litre of water and salt to the boil.
Once the salt has dissolved, pour into a heat proof bowl and put into the fridge to chill.
Place the portioned haddock into the cold brine, and leave for an hour in the fridge.
Place your potatoes in a a pan and cover with water and season with salt and bring to the boil, cook the potatoes for about 15- 20 mins until just cooked.
Whilst the potatoes are cooking, take another pan filled with water, salt and bring to the boil. This pan is for boiling the other veg.
Whilst waiting for the water to boil, prepare the almond and herb crust.
Toast the almonds in a dry pan on a medium high heat, keeping them moving around until they start to brown.
Place the toasted almonds into the blender and pulse blend until the nuts are coarsely chopped.
Add your butter into the hot pan and melt until it starts to foam and turn golden brown the pour over your nuts and pulse again for 5 seconds. Add garlic, parsley, salt and pepper and blend until it is smooth. Place the almond herb paste between a folded piece of baking paper and press out so that you have a thin sheet about 5mm thick and place into the fridge to firm up.
By now the pan with water for the veg should be boiling. Place in your carrots and poach until just cooked and remove the carrots with a slotted spoon and place in a bowl under cold running water then repeat the process with your beans and poach until just cooked remove from the water and run under cold water (this is called refreshing and with stop the cooking process and prevent the veg from getting overcooked.)
By now your potatoes should also be cooked refresh them too and cut all your veg into smaller pieces. Set aside.
Make the dressing by placing the dijon mustard, oil, vinegar and seasoning into a jar with a lid. Screw on the lid and give it a good shake so that everything becomes incorporated and reserve ready for sautéing.
Take your fish out of the brine and pat dry with a paper towel.
Heat a frying pan on a high heat and add a small knob of butter or a little bit of oil in the pan and sauté the veg until warmed through. Add your cherry tomatoes, sauté for a minute until slightly softened. Remove pan from the heat and place the veg into a bowl. Pour over your dijon dressing and mix thoroughly. Set aside.
Wipe out your frying pan and place back on the heat with a drizzle of oil and pan fry your fish for around 3-4 minutes on each side it on medium/high heat. It should flake easily and the flesh should be opaque when it's done.
Take out your crust from the fridge and cut into 4 equal squares and and lay onto the fish and serve with your sautéed veg.