Haddock baked in lemon with summery side dishes

Name: Haddock baked in lemon with summery side dishes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 7-10 Tbsp Salt; 300 g Haddock fillet; 3 Organic lemons; 2 TABLESPOONS Rapeseed oil; 1 Cucumber; 6 Branches Dill; 20 g Löjrom (roe of vendace; alternatively trout caviar); 100 g Potatoes; 1 TABLESPOON Oil; 1 Branch rosemary; 1 Branch Thyme; 1 Float Kavring (Swedish pumpernickel); 2 TABLESPOONS + 80 g salted butter; 4 Mini carrots; 4 Stalks of green asparagus; 25 g Pea sprouts; 1 fresh protein

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 2

7-10 Tbsp Salt
300 g Haddock fillet
3 Organic lemons
2 TABLESPOONS Rapeseed oil
1 Cucumber
6 Branches Dill
20 g Löjrom (roe of vendace; alternatively trout caviar)
100 g Potatoes
1 TABLESPOON Oil
1 Branch rosemary
1 Branch Thyme
1 Float Kavring (Swedish pumpernickel)
2 TABLESPOONS + 80 g salted butter
4 Mini carrots
4 Stalks of green asparagus
25 g Pea sprouts
1 fresh protein

Directions

1
For the fish, dissolve 50 g salt in 1/2 l cold water and soak the fish in it for about 15 minutes. Wash the lemons hot and dab dry. Grate the zest of 2 lemons. Mix with 2 tablespoons of oil.
2
Meanwhile peel the cucumber and cut off approx. 10 thin cucumber slices all around with a wide economy peeler. Sprinkle with salt, place in a freezer bag, close and let it stand for about 10 minutes.
3
Chop the rest of the cucumber finely. Squeeze the lemons. Puree cucumber pieces and lemon juice, except for 2 tbsp. Then pour through a sieve, collecting the juice.
4
Lift the fish out of the brine, dab dry and brush with 1 tablespoon of lemon oil. Place in a frying tube, close and cook in a hot water bath (at approx. 56°C) for approx. 16 minutes.
5
In the meantime, preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash the potatoes and cut them into slices. Mix with 1 tablespoon of oil, rosemary and thyme on a baking tray. Season with salt and pepper.
6
Bake in the oven for about 20 minutes.
7
Crumble the bread for the vegetable garnishes. Melt 2 tablespoons of butter. Fry the bread crumbs until crispy. Peel, wash and cut carrots into pieces. Wash the asparagus, cut off the woody ends and cut into pieces.
8
Blanch both in a little salt water for 4-5 minutes. Sort and wash the sprouts.
9
For the butter foam, melt 80 g butter until brown. Allow to cool a little, then pour through a fine sieve. Whisk the egg white in a hot water bath (at approx. 70 °C) for 5-10 minutes until a kind of mayonnaise is formed.
10
Season with salt and 2-3 tablespoons lemon juice.
11
Cover the fish pieces with Löjrom and dill and wrap each with 5 cucumber bands. Arrange and pour the cucumber-lemon juice over them. Add potatoes, vegetables, breadcrumbs and butter foam in small bowls.