0
(0)
CATEGORY CUISINE TAG YIELD
Spanish Starter, Here’s one , Earlier2 1 servings

INGREDIENTS

4 Portions of Haddock Fillet
1/2 ts Salt
1/2 ts Ground Paprika
1/2 ts Cayenne Pepper
1/2 ts Nutmeg
2 tb Olive Oil; (2 to 3)
1 md Onion; (thinly sliced)
2 Cloves Garlic; (crushed)
2 tb Pimento; (chopped)
115 g Ham; (chopped – small)
8 Anchovy Fillets
8 sl Tomato
2 tb Chives; (chopped)
4 Mushrooms; (sliced)
2 Glasses Dry Spanish Wine

INSTRUCTIONS

1. Wash and dry the fish fillets. Rub in the mixed spices.
2. Heat the olive oil in a frying pan and lightly brown the onions and
garlic.
3. Add the pimento and ham and cook for a further 5 minutes before adding
the fish fillets.
4. Cook for a couple of minutes and then turn the fish over.
5. Lay 2 soaked anchovy fillets on each plate of fish, and then add 2
sliced of tomato, the chopped chives and the sliced mushrooms.
6. Pour on the wine and cover the pan. The dish should bake in the oven for
20 - 25 minutes.
7. The contents of the pan will become rather dry, so if necessary add a
splash more wine.
8. However the dish is dry, so only add more wine to prevent burning.
9. Serve with a small salad and drizzle melted butter over the fish.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?