| 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.
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