Haddock fillet with crayfish filling

Name: Haddock fillet with crayfish filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury potatoes; 7-10 Tbsp salt, pepper, nutmeg; 1 collar Parsley; 200 g Crayfish meat; 175 g Double cream cheese; 4 thin fish fillets (approx. 200 g each; e.g. haddock); 5-6 Tbsp Flour; 3 TABLESPOONS Oil; 2 Garlic cloves; 200 ml Milk; 50 g + 4 tablespoons butter

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg floury potatoes
7-10 Tbsp salt, pepper, nutmeg
1 collar Parsley
200 g Crayfish meat
175 g Double cream cheese
4 thin fish fillets (approx. 200 g each; e.g. haddock)
5-6 Tbsp Flour
3 TABLESPOONS Oil
2 Garlic cloves
200 ml Milk
50 g + 4 tablespoons butter

Directions

1
For the puree, peel and wash the potatoes and cut them into pieces. Cover and cook in boiling salted water for about 20 minutes.
2
For the filling, wash parsley, shake dry, pluck leaves and chop finely. Cut half of the crab meat into smaller pieces if necessary. Mix with cream cheese and parsley, up to 1 tablespoon. Season with pepper.
3
Rinse fish and pat dry. Cut the fillets in half. Spread the cream cheese on the fish, fold it up and press it down a little. Season with salt and pepper and turn the filled pieces in flour.
4
Heat the oil in a large coated pan. Fry the fish for 5-6 minutes on each side.
5
Meanwhile peel and finely chop the garlic. Heat up with milk and 50 g butter in a small pot. Drain the potatoes, add the milk mixture and mash everything to puree. Season to taste with salt and nutmeg.
6
Lightly brown 4 tablespoons of butter. Remove from the heat and briefly warm the rest of the crab meat in it. Arrange fish with mashed potatoes and crab butter. Sprinkle with remaining parsley.