Smoked Haddock Pudding

See also Bamboo Chinese Poached Salmon

Smoked haddock and pea risotto recipe | delicious. magazine

Ingredients For Smoked Haddock Pudding:

  • 1 pound [454 g] smoked haddock
  • 2 slices bacon, diced
  • 4 tablespoons [60 g] butter
  • 2 cups [500 mL] mashed potatoes
  • Pepper, to taste
  • Juice and grated rind of 1/2 a lemon
  • 1 small onion, minced
  • 1/2 teaspoon [2.5 mL] celery salt
  • 1/4 cup [60 mL] minced parsley
  • 1/2 teaspoon [2.5 mL] minced fresh savory
  • 3 eggs
  • Paprika
  • Water

Cooking Directions For Smoked Haddock Pudding:

Arrange smoked haddock into a 9-inch [23-cm] pie plate.

Sprinkle fish with bacon dices; pour in just enough water to cover the bottom of the plate.

Cover plate; microwave on ‘MEDIUM’ for 10 minutes.

Transfer smoked haddock onto a warm plate and brush 1 tablespoon [15 g] of butter on top of fish; leave to cool.

Break-up cooled fish; mix together broken-up fish and mashed potatoes.

Mix in pepper, lemon juice and grated rind, minced onion, celery salt, minced parsley and savory.

Beat until thoroughly mixed.

See also Bamboo Chinese Prawn-Stuffed Sole Fillets

Melt remaining 3 tablespoons [45 g] butter on ‘MAXIMUM’ for 1 minute; pour into fish mixture.

Separe egg yolks from egg whites.

Lightly beat egg yolks; stir into fish mixture.

Beat egg whites until stiff, but not dry; fold into fish mixture.

Butter a 4-cup [1-L] microwave-safe dish; pour in fish mixture.

Sprinkle generously with paprika.

Microwave for 12 to 14 minutes, on ‘MEDIUM’.

Serve immediately.

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Smoked haddock and pea risotto

See also Bamboo Chinese Shrimp Stuffed Sole Fillets