Archive for May 14th, 2010

Every so often there is a good recipe on the back of a packet of food that is worth trying out.  This is just such a one.  It proved to be as straightforward as it seemed and was an instant hit with my family: we ate it two weeks running after a repeat was requested.  This is a very colourful dish and has plenty of flavour, with the strong flavour of the smoked fish delicious in combination with the onion and tomato, while the rosemary gives an unusual fragrance.  Actually, the flavour was not unlike the smokiness of bacon.  Smoked fish is often served at breakfast or brunch and this would be an unusual and interesting recipe to serve at that meal. 

The original recipe for Smoked Haddock, Cheese and Tomato Bake came from a packet of Youngs Smoked Haddock and a visit to Youngs Seafood website, advertised on the packaging, led me to a host of other good recipes. I have amended some of the quantities and proportions of ingredients in the original recipe but it is broadly the same.  I do not think the recipe needs any additional salt, but be aware that this depends on the saltiness of the fish and personal preference.  The recipe also recommends using very ripe plum tomatoes if they are available as they give added sweetness to the dish, though other varieties can be used.  I usually add a half teaspoon of sugar to savoury dishes which contain tomato as this helps to counter any acidity in the tomatoes and also gives a little extra sweetness, although this is not detectable.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Smoked Haddock, Cheese & Tomato Bake
(Serves 4)

375g/12ozs skinless & boneless Smoked Haddock Fillet
3-4 red Onions, sliced
6-8 ripe Tomatoes, Plum if available, quartered
 ½tsp sugar
2 Garlic Cloves, peeled & crushed
2-3 sprigs of fresh Rosemary
½ of a 125g/4oz ball Mozzarella cheese, sliced (freeze remainder for next time!)
50g/2ozs grated Mature Cheddar Cheese
Olive Oil
Freshly ground Black Pepper

1.  Preheat the oven to 190°C/375°F/Gas 5.

2.  Gently sauté red onions, garlic and tomato quarters in olive oil in a frying pan for 2-3 minutes until tomatoes have softened.  Stir in the sugar and season lightly with black pepper.

3.  Pour the onion and tomato mixture evenly into the bottom of an ovenproof dish.  Place the pieces of Smoked Haddock on top. Season with a little more black pepper.  (Salt can be added, although this is not really necessary as the smoked haddock has already been salted.)

3.  Place the pieces of Mozzarella evenly over the fish and then sprinkle the grated cheese generously over the top.

4.  Place the sprigs of Rosemary evenly top and finish with a drizzle of olive oil.

5.  Stand the dish on a baking tray.  Cover with foil and bake for 10 minutes covered and then a further 10 minutes with the foil removed, or until golden brown.

6.  A Cucumber & Mint salad makes a refreshing accompaniment and is good as part of a larger green leaf and tomato salad.  Serve with crusty bread.  Alternatively serve the with peas and some minted new potatoes, plus the the cucumber & mint salad.


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