Haddock Boulangère
This is a warm, comforting filling dish perfect for those cold Winter days.
This recipe is a similar idea to Epaule d'agneau Boulangère - choose a white meaty fish such as John Dory, Brill, Hake, Cod, Haddock or Halibut.
Utensils
- Casserole Dish with lid
- Chopping board
- Sharp knife
- Flat dish to transfer top third of potatoes and onions
- Two flat dishes to store each of potatoes and onions for layering
- Measuring jug for stock and wine
Ingredients
- Four fillets of your chosen fish, we were only able to source frozen hake (or six if serving 6 people)
- 1 kg potatoes (I use King Edward) - thinly sliced
- 3 large Spanish onions, peeled, halved and thinly sliced
- 2 cloves garlic, peeled and split into pieces (using more will overpower the more delicate flavours of the meat and veg)
- Olive oil
- 2-3 sprigs of fresh rosemary (or teaspoon of dried - but fresh is best)
- Bouquet garni
- 2 bay leaves
- Fresh sea salt
- Freshly ground black pepper
- Butter
- One glass of white wine
- 500ml or one pint fish stock (we used a fish stock cube)
To Serve:
Fresh green steamed broccoli, beans and peas
Method
- Pre-heat the oven to 180C Fan/190C.
- Wash, peel and then slice the potatoes thinly and pile these into a flat dish.
- Peel, halve and thinly slice the Spanish onions and pile these into a separate dish.
- Now arrange the potatoes and onions in layers in an oven proof dish, tucking in the bouquet garni and bay leaves as you go and add a little seasoning to the vegetables.
- Pour the stock and wine over the vegetables and dot the top of the vegetables with pieces of butter.
- Place the dish into the oven for about one hour. If the veg are starting to get too brown, then cover with a sheet of foil or greaseproof paper.
- The vegetables need to be soft when pierced.
- Remove from the oven and take a large flat dish and using a large flat spatula or spoon, lift the top third layer of the dish onto the plate.
- Now place the fish fillets on top of the remaining vegetables, add a little seasoning and carefully replace the top layer and dot with more pieces of butter.
- Serve with a selection of fresh green vegetables.