Haddock baked in lemon with summery side dishes

Pat Ware
very easy
3 3
90 mins
90 mins


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 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


  1. 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. 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. 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. 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. 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. 6

    Bake in the oven for about 20 minutes.

  7. 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. 8

    Blanch both in a little salt water for 4-5 minutes. Sort and wash the sprouts.

  9. 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. 10

    Season with salt and 2-3 tablespoons lemon juice.

  11. 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.

Nutrition Facts

740 kcal
18 g
58 g
32 g