Gastronomixs

Flaked haddock roasted in olive oil

By first brining the fish, the flesh stays solid enough for flaking but is incredibly soft to eat.

Flaked haddock roasted in olive oil

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Ingredients

1

kg

haddock fillet

 

 

olive oil (Picudo)

250

g

water

250

g

soy sauce

100

g

honey

 

Preparation method

  • Prepare an umami brine by bringing the water, soy sauce, and honey to a boil. Set aside to cool.
  • Marinade the haddock in this brine for 2 hours.
  • Pat the haddock dry and pull vacuum with olive oil.
  • Cook sous vide at 50°C for approx. 12 minutes.
  • Let the haddock cool in ice water in the vacuum sealer bag.
  • Flake the sous-vide cooked haddock.

Serving suggestions

  • As pulled haddock with edamame beans.
  • In combination with oxheart cabbage, Japanese rice, potato, sweet onion, katsuobushi (shaved bonito flakes), and Japanese mayonnaise.

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