Classic & Familiar

Smoky Haddock Polpette

Serves 4 - 6

Ingredients

  • 1 450g box of I&J Haddock Medallions
  • 150ml mashed potato, at fridge temperature
  • 1 large egg
  • 1 shallot or small onion, finely grated and drained
  • 150ml breadcrumbs
  • 3 – 4 sprigs of fresh dill, finely chopped
  • 2 tablespoons plain flour
  • Olive oil
  • Coarse ground sea salt and black pepper

Method

  • Preheat the oven to 220°C.
  • Place the haddock medallions in a pot and cover with water. Bring to the boil and simmer for 10 minutes to lightly poach the fish. Once cooked, drain the fish and leave to cool for a few minutes.
  • In a bowl, combine the cold mashed potato, egg, grated shallot, breadcrumbs, dill and plain flour. Season the mixture with salt and pepper and flake in the haddock.
  • Use a spoon to combine the ingredients together and shape the mixture into small balls.
  • Pour about 1cm of olive oil into an oven-proof dish and place it into the oven to heat up. Once hot, carefully lower each ball into the oil.
  • Bake the polpette for 25-30 minutes, turning once to brown them.

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