Haddock with White Wine and Roasted Garlic Sauce

Haddock with White Wine and Roasted Garlic Sauce

2 Fillets of Haddock
salt and pepper
olive oil
2-4 pcs of Shallot or 1 whole white onion
3 cloves of garlic
2 cups of white wine
Dried Rosemary
A twig of fresh rosemary
3 knobs of butter

First, chop the shallots or white onion and saute half of it in olive oil for 1 minute. Add the twig of rosemary and white wine. Reduce it till it's gone down to half. While it's simmering, roast garlic with olive oil.

While the sauce is simmering and garlic is roasting, proceed with grilling or pan frying the haddock. Season haddock with salt and pepper. I always find haddock a bit bland so what i do is i pan fry or grill it in flavoured oil by adding herbs or onions. In a pan, add the rest of the remaining of the chopped onion or shallots and dried rosemary. Saute till you can smell the rosemary which is like 30 seconds. Anyway, pan fry haddock. 2 minutes on each side. Careful when flipping to avoid breaking the fish.

While pan frying the fish, go back to the sauce. Use a garlic crusher to crush garlic into the wine mixture. Stir.

It's time to flip the fish...

then back to the sauce... turn off heat and add 3 knobs of butter onto the sauce and mix it with an electric hand mixer until butter and sauce is completely mixed. Strain the sauce before serving it.

On a warm plate, put mash if you want or buttered asparagus.. I prefer mash. Then place the fish and drizzle the fish with the white wine and roasted garlic sauce.

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Seafood Rice

Seafood Rice

Seafood Medley/Collection from Sainsbury (Prawn, Squid and Mussels)
2 knobs of butter
a tsp of lemon juice
worcestershire sauce or soy sauce
Fresh rosemary herb (about 2 sprigs)
2 pcs of carrots, blanched
half a head of cauliflower
1/4 cup petit pois
1 bell pepper, sliced (i use green, red and yellow)
200 grams basmati rice, washed and then cook with 300ml of water
1 white onion, chopped
3 cloves garlic, minced
pepper

In a pan, add a little olive oil and melt 1 knob of butter. Add garlic, onion and rosemary until you can smell the aroma but don't burn it. Add cauliflower, carrots, bell pepper, petit pois and seafood. Cook for at least a minute then add lemon juice. Add rice and mix. Add 1 knob of butter and mix until butter completely melts. Add worcestershire sauce or soy sauce, depending on your taste then add pepper. Don't add anymore salt as worcestershire and soy sauce are already salty.

Sundried Tomato Paste

Sundried Tomato Paste

In a bowl, i combined Sundried tomato, olive oil, garlic, basil and pine nuts (similar to making pesto) then used food processor till it becomes a paste.
This is perfect for pasta, marinade for fish or spread on bruschetta.

Salmon Pate

Salmon Pate

Ingredients:
Salmon (either boneless, smoked or from tin. I've used smoked and from tin but give it a try with a pan fried boneless fillet)
Light Mayonnaise or Creme Fraiche (Depends on the amount of salmon you have)
1 tsp (or more if you want)
English Mustard
3 cloves Garlic
Chives
Salt and pepper

Combine all ingredients except for chives and salt and pepper in a food processor or a bowl if you are using a hand-mixer. Mix until chunks disappears. Add chives and season it with salt and pepper.

You can also use Tuna instead of salmon.