Haddock with Potatoes, Carrots and Cabbage

Haddock is an unassuming, slightly delicate sort of fish and it is therefore great for baking when wrapped up inside something else. Here are a couple of versions of baked haddock, one wrapped in baking paper and one wrapped in cabbage leaves. Be inspired to create your versions as well.

INGREDIENTS:

Number of servings

Serves 2

List of ingredients

0.8 lbs. potatoes

2 x 0.45 lbs. filets of haddock without the skin and bones

2 bay leaves

1 carrot cut into thin strips

A pinch of saffron

1-2 tbs. of butter or margarine

1 tart apple, cut into slices

1 large cabbage leaf, blanched or steamed to soften it

One small leek, cut into thin rings

1 small bunch of beetroot shoots

1-2 thinly cut slices of gammon

Finger salt

String

PREPARATION:

• Put the potatoes in a saucepan and add water until it just covers the potatoes. Bring to the boil.

• Wrap up the haddock filets. To prepare for the first alternative, you will need some baking paper and some string that can be used for cooking. Place one haddock filet on the paper and cover it with the bay leaves, carrot strips, saffron, butter and a pinch of salt. Make a nice parcel out of it and tie it up with the string to prevent it from opening when it is steamed.

• To prepare for the second alternative you should place a soft cabbage leaf on a cutting board and cover it with the fish, leek, beetroot shoots, gammon, and salt. Make a parcel and tie it up with string.

• When the potatoes have boiled for around 8 minutes, place the fish parcels on top of the potatoes. Put the lid on and steam for around 12 minutes.