Haddock Kiev & Samphire

Haddock Kiev and Samphire

Ingredients (serves 2)

  • 1 clove of garlic , pressed
  • 1 tbs finely chopped fresh parsley
  • 1 tbs snipped fresh chives
  • 25 gr low fat margarine
  • 2 skinless haddock loins
  • 4 slices Parma ham
  • freshly ground black pepper
  • 300gr samphire
  • 50ml white wine
  • 20gr butter


How to:

  1. Preheat the oven to 190°C / fan oven 170°C. In a small bowl mix together the garlic, parsley, chives, margarine and freshly ground black pepper.
  2. Put the haddock loins on a board and cut each in half. Spread the garlic butter over the halves. Top each with another piece of haddock, sandwiching the garlic spread.
  3. Wrap each haddock sandwich with two slices of Parma ham to enclose the fish. Transfer to a baking tray and roast in the oven for 10-15 min until golden and cooked.

For the samphire

  1. Put the samphire in a sink of water and remove any wrinkled or black bits, and any ends that look dry, then transfer to a colander. Cut a bunch of chives into lengths. Put the samphire in a bowl with the chives and wine, and add a few knobs of butter, season well and mix. Place on a baking tray and bake for 8 min.

Serve the haddock kiev on a samphire bed.

By | 2017-08-09T15:20:48+00:00 June 4th, 2010|Cooking, Fish|