Haddock Boulangère

 

Serves: 4 - 6

Preparation:  30 minutes

Cooking Time: 1 hour 15 minutes

Category: Fish / Pescatarian

Plan: Best to prepare same day

Difficulty:  Easy

Course: Main

Cuisine: French

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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

 

1. Pre-heat the oven to 180C Fan/190C.
    

2. Wash, peel and then slice the potatoes thinly and pile these into a flat dish.
    

3. Peel, halve and thinly slice the Spanish onions and pile these into a separate dish.
    

4. 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.
    

5. Pour the stock and wine over the vegetables and dot the top of the vegetables with pieces of butter.
    

6. 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.
    

7. The vegetables need to be soft when pierced.
    

8. 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.
    

9. 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.
    

10. Serve with a selection of fresh green vegetables.