Haddock - Continuation of Previous Recipe - III Options

Haddock - Continuation of Previous Recipe - III Options
Haddock Smoked:
I Option:
Line a baking sheet with aluminum foil so that it is twice the size that will be covered.
Place in the center of the smoked files (one beside the other) without reassembling.
If you can put a little cream, diluted with cow's milk, or a shallow spoon little butter over each fish fillet ,.
Spread the seasoning, pepper, parsley, dill and others. Do not put salt or garlic.
You can add together some pre cooked vegetables:
1.Cenoura into thin strips
2.Vagem whole or asparagus, celery, leek
3.Pimentão raw or green without red skin (see the blogs.)
4.Pimentão raw yellow into thin strips
5.Cogumelso or canned hearts of palm cut into slices
   drained and rinsed to remove preservatives and colorings
6.Batata pre cooked, cut into slices not too thin.
7.Salsão, thinly sliced, leek cut by length
   thin and parsley with the stem without cutting (remove the parsley before
   serve.
8, whole capers or chopped in half.
Then wrap like a little package, close the pontar.
Take to bake a preheated oven 160 ° for 15 'to 20' minutes, until the point, depending on the amount.
When roast is opaque and the flesh is easy to shred., The tips are roasted faster.
Test the thickest part. Pull lightly if the fish are transparent, difficult to remove the pieces, bake some more. Be careful not to cook too.
Option II:
Haddock Cooked in Milk:
Once cooked the fish in cow's milk, cantillate (reserve milk).
Place melted butter over the top, or pass the butter.
Serve hot with boiled potatoes into slices with a spoonful of mustard.
With milk cooked make a bechamel (white sauce) see recipe on my blog.
Put the bechamel sauce over the potatoes mix mustard, sprinkle with chopped parsley and a little chives, cut into thin rodelinhas.
Baked Haddock in milk is a dish served in Europe.
III - Option:
Fried Haddock:
Skip the smoked or fresh files in the temperate wheat flour with parsley, pepper powder curry, among others. Do not put salt. Or garlic.
Lightly beat the files to remove excess flour
Fry with medium heat for 6 'to 8' minutes with oil or butter and oil or half and half, depending on the size of each fillet.
If you have skin to skin gets up, she cooks faster.
To recapitulate:
The fillet with the skin should not cook the same time on the other side.
Serve with palm or artichoke background canned,
drained, washed to remove preservatives and dyes.
You can put carrots in cooked and baked potato strips cut into slices or potato mousseline. Follow the recipe in the next publications.
Serve mode:
Serve the fish hot with lemon juice, and capers on top.
Serve with Greek rice. or rice and some vegetables.
You can serve with last peas in butter or pea puree.