The size of the fish is quite large, the largest specimens are about a meter long, so you will only have to bake such a giant in pieces. By the way, haddock is exactly the fish from whose mouth the Apostle Peter pulled out a coin. At least that's what the Gospel says.

Haddock dishes

Since fish is relatively inexpensive, it can be bought to diversify your home menu. So.

Cooking stuffed haddock in the oven

Boil half a kilogram of potato tubers in water and cut into slices into a baking dish that is greased with oil. Top with spices and rosemary sprigs. Next, chop a piece of butter and place it on the potatoes, pour the whole thing with two glasses of white wine (use dry). Trim the crusts from four pieces of bread and cut them into cubes; they must be fried in a dry frying pan until golden brown. The chanterelles must be washed and the caps separated from the legs, fry in oil with garlic. Now mix croutons and mushrooms in a container, stuff the previously gutted and washed fish (rub it inside and out with salt and a slice of lemon). Carefully seal the cut with a toothpick or wooden skewer. Place the fish on the potatoes and place in the oven, which has been preheated to 200 degrees. The dish will bake for at least 45 minutes; if necessary, turn on the grill for a couple of minutes to obtain a golden and aromatic crust.

Haddock fillet cutlets

Recipes for preparing haddock are quite varied, including culinary masterpieces and easy-to-prepare treats. Like, for example, cutlets. The fish fillet must be twisted in a meat grinder along with garlic, onions and herbs, it is advisable to do this several times to prevent the inclusion of bones. Next, in a deep bowl, mix the resulting minced meat, egg and spices. Heat the frying pan and, with wet hands, shape the minced meat into the desired shape, roll in flour and fry until golden brown. If desired, the cutlets can be placed in a saucepan and simmered a little with the addition of water and a few tablespoons of soy sauce.

Haddock in milk

Recipes for preparing haddock are very simple; for example, the fish can be stewed in sauce or milk. Take the fish fillet, cut into desired pieces and place in a fireproof bowl, then add spices, a little butter and half a glass of milk. We put all this on the stove to boil. Then we move the container into the oven and bake until done under the lid. By the way, after cooking, you can take out the fish, add a spoonful of fried flour to the resulting sauce and simmer on the stove for about 5 minutes. You can pour the resulting sauce over the fish for decoration and beautiful serving.

Haddock with vegetables

It would seem that we have looked at all the recipes for cooking haddock, but there is another very simple and interesting one. Cut the eggplant into circles or cubes, add salt and drain in a colander to remove the bitterness. Chop the garlic and onion, and cut the bell pepper into strips. Cut the zucchini and carrots into cubes. Rinse the fish or its fillet and dry it with a napkin, rub well with salt and brush with lemon juice (you can use a few slices of lemon). Place all the vegetables in a fireproof container with a lid and place the fish on top (if the specimen is very large, cut into portions). Sprinkle chopped herbs (parsley, thyme or sage) on the carcass. Cover with a lid and place in the oven, which is preheated to 250 degrees. The dish will take at least 40 minutes to prepare. Of course, these are not all existing haddock recipes. Any housewife, with a little imagination, can create her own recipe from the ingredients present in the refrigerator. It is worth remembering that fish can also be cooked in a double boiler, which will retain much more useful elements and vitamins in its composition.

Haddock in milk rich in vitamins and minerals such as: vitamin PP - 27.9%, potassium - 11.3%, phosphorus - 21.9%, chlorine - 15.6%, iodine - 91.3%, cobalt - 182.4% , copper - 21.7%, chromium - 100%

What are the benefits of Haddock in milk?

Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete guide to the most useful products in the appendix.

A simple recipe for a fish dish: 1 kg - fresh haddock fish, 250 ml - milk,

50 gr. - hard cheese, 1 tbsp. l. – oil (vegetable or butter) for lubricating the mold

4-5 tbsp. l. - mayonnaise, 2 tsp. - seasonings for fish, 2 heads of onions, salt to taste.

Method of cooking fish in milk

For this recipe, it is best to take large fish, at least a kilogram. And of course, fresh, not frozen fish will be more delicious in any dish.

We clean the fish, wash it, cut out the fins and spinal bone. Cut the fish into portions.
Take a mold or baking sheet and grease it with oil. Take mayonnaise and mix with fish seasoning. Dip pieces of fish into mayonnaise sauce and place on a baking sheet.
Then we peel the onion and cut it into rings. Sprinkle fish with onions.
Pour milk over the fish. Grate the cheese on a coarse grater and pour on top.

Our haddock is cooked in milk in the oven at moderate temperature for about 40 minutes. It turns out almost a dietary product

Haddock is a fish from which you can prepare a large number of different dishes, constantly surprising your family and friends with your culinary talents. It is grilled, baked in the oven, salads are prepared using fillets, and pates are prepared.

Haddock belongs to the cod family. It lives in the northern seas of the Atlantic and Arctic oceans. This fish can be found off the coast of North America, Europe, Iceland, as well as in the Barents and Norwegian Seas. Its favorite habitat is full-salt reservoirs.

In terms of catch volume, haddock is in 3rd place among all representatives of its species, immediately after cod and pollock. In the North and Barents Seas, on the shores of Nova Scotia and England, this fish is the most important fishery item. Despite the fact that it is listed in the Red Book, the annual catch is approximately 05.0.7 million tons.

Haddock is a very large fish, its average length is 70 cm, and its weight is 3 kg. But sometimes fishermen catch individuals that reach a length of 1 m and their weight is 17-19 kg!

The body of the haddock is slightly flattened laterally and tall. The color is silver, the belly is milky white, the sides are also light, but the back is dark gray with a lilac tint. A little below the back, along the entire body, the haddock has a black horizontal line, and near the head on each side there is a dark oval spot. It is this spot that is the main difference between fish of this species. By it, individuals recognize each other and gather in large flocks. This way of life allows them to notice seals, large fish and other predators earlier. Another difference between haddocks is that they have 3 dorsal and 2 anal fins.

In grocery stores, this fish is sold fresh, smoked and dried, but most are sold frozen. Haddock meat, white, not fatty, with a delicate taste, is a dietary product. It is compatible with hot spicy sauces, various vegetables and seasonings.

The appetizing appearance and beneficial properties of this fish, as well as the elasticity of the meat, are preserved after any cooking method. If you boil or steam haddock, its fillet will contain virtually no fat, which allows it to be included in the diet of those people who are on a diet. Even after frying, this product retains a mild taste; there is no need to peel off the skin; when fried, a pleasantly crispy crust forms on it. The beautiful golden hue of this fish can be achieved by using breadcrumbs when cooking. You can also make cutlets, pies, dumplings, pate, and salads from haddock. And if you salt it or smoke it, it will acquire a new, brighter and richer aroma.

Due to the fact that the meat of this fish, like other representatives of the cod species, is low-fat, it is excellent for dietary nutrition. Its main fat accumulates in the liver; it is often rendered out and used for medical needs.

Haddock is rich in proteins, selenium, vitamin B 12, it also includes sodium, potassium, pyridoxine, iron, bromine, zinc, fluorine, iodine, vitamins A and D.

This product is rich in amino acids necessary for the human body, and its fat contains omega-3 polyunsaturated fatty acids, that is, alpha-linolenic and eicosapentaenoic acids. These acids promote normal functioning of the eyes and brain, lower cholesterol levels in the blood, and help the body fight inflammatory processes. Haddock does not contain the insoluble protein elastin, which ensures its easy and rapid digestion by the gastrointestinal tract, compared to animal meat.

100 grams of this fish contains only 73 kcal. It is not recommended to eat it only for those people who have an individual intolerance.

Read also: How to bake cod?

Baked Haddock: Recipe

You can prepare a variety of dishes from haddock; it is truly universal. But when baked in the oven, the fish develops a special bright taste.

Haddock baked in the oven with sauce

Compound:

Haddock – according to the number of persons
Soy sauce - to taste
Ketchup - to taste
Mayonnaise - to taste
Sour cream - to taste
Ground white and black peppercorns - to taste
Bay leaf, garlic - to taste

Preparation:

Clean the fish, rinse and cut into portions and let dry.
Then pour soy sauce over the fillet, after rubbing it with crushed garlic and leave to marinate for 20 minutes.
Take a baking sheet, grease it with vegetable oil, place the fish on it and add a little water, pepper, add bay leaves and peppercorns, and then put in a preheated oven for half an hour.
While the fish is baking, you can start preparing the sauce. To do this, you need to beat sour cream with mayonnaise in equal proportions, add ketchup, mix everything thoroughly and 15 minutes later, after the haddock has been put in the oven, you need to pour this mixture over it.
This dish can be served with a side dish of vegetables.

Haddock baked in the oven with vegetables

Compound:

Haddock (whole carcass) – 0.8 kg
Eggplant – 1 pc.
Onion – 1 head
Tomato – 1 pc.
Green cilantro and dill – 2 sprigs
Cheese (Parmesan) – 70 g
Lemon – ¼
Olive oil – 3 tbsp.
Salt, rosemary, ground black pepper - to taste

Preparation:

Gut the carcass, clean it, trim the fins and rinse in cold water.
Rub the fish with salt and rosemary, sprinkle with lemon juice, and put dill and cilantro inside.
Wash the eggplant and cut into large cubes.
Heat 2 tbsp in a frying pan. olive oil and add the onion, chopped into large half rings, fry a little until it becomes transparent, about 5 minutes over medium heat.
Then add the eggplant and chopped tomato to the onion, fry everything for another 5 minutes, stirring constantly.
After the vegetables release their juice, turn up the heat and simmer for another 5 minutes.
Grease a baking dish with olive oil and place the fish and vegetables on it.
Preheat the oven to 200 degrees and place the pan there for 30-40 minutes.
5 minutes before the dish is ready, sprinkle it with grated cheese.

Haddock baked in the oven with milk

Compound:

Haddock – 1 kg
Milk – 1 tbsp.
Hard cheese – 50 g
Vegetable oil – 1 tbsp.
Mayonnaise – 5 tbsp.
Seasoning for fish – 2 tsp.
Onions – 2 pcs.
Salt - to taste

Preparation:

Clean the fish, remove the backbone and bones, rinse and cut into small pieces.
Grease a baking dish with vegetable oil and place the fillet on it.
Mix mayonnaise with fish seasoning and brush the haddock with this mixture.
Peel and cut the onion into rings and generously sprinkle the fish with it, and then pour milk over everything.
Grate the cheese and sprinkle it on top of the contents of the baking dish.
Now the dish can be sent to the oven preheated to 190 degrees for 40 minutes.
You can serve this dish with mashed potatoes or boiled rice.

Haddock baked in foil

In order not to dry out the rather tender haddock meat, it can be baked in the oven in foil.

Haddock baked in foil with onions

Compound:

Haddock – 2 pcs.
Vegetable oil - for lubrication
Salt, ground black pepper, dill - to taste
Juice of ½ lemon
Onions – 1 pc.

Preparation:

Clean and rinse the fish, cut into 4 equal pieces.
Peel the onion, chop finely and fill the fish with it, or distribute it evenly on top.
Grease the foil with vegetable oil, place 1 piece of fish on it, sprinkle with lemon juice, salt and pepper, wrap in foil, place on a baking sheet and bake for half an hour in the oven at 200 degrees.
Sprinkle the finished dish with dill on top.

Haddock baked in foil with white wine and cream

Compound:

Haddock fillet – 1 kg
Butter – 3 tbsp.
Lemon juice – ½ tsp.
Garlic – 2 cloves
Parsley – 4 sprigs
Tarragon – ¾ tsp.
White wine – ¼ tbsp.
Cream – ¼ tbsp.
Salt, ground black pepper - to taste

Preparation:

Clean the fish, rinse and season with salt and pepper.
In a separate bowl, mix softened butter with crushed garlic and lemon juice.
Apply the resulting mixture to the fish, transfer everything to a large sheet of foil, sprinkle with herbs and wrap in an envelope, leave one edge open, pour cream and wine into it and close tightly.
The dish should be baked for half an hour in the oven at 180 degrees.

Haddock baked in foil with tomatoes

Compound:

Haddock (fillet) – 4 pcs.
Tomatoes in their own juice – 400 g
Olive oil – 1 tbsp.
Onion – 1 head
Thyme – 1 sprig
Sugar – 0.5 tsp.
Soy sauce – 1 tbsp.
Ground black pepper, salt - to taste

Preparation:

Chop the onion and fry in olive oil for 8 minutes until golden brown. Send tomatoes, thyme, sugar and soy sauce there. Mix everything thoroughly and bring to a boil.
Simmer for about 5 minutes, and then carefully place the fillet in the pan, cover it all with foil and put it in the oven for 20 minutes at 180 degrees.
You can serve this dish with baked potatoes.

Haddock is a dietary fish with incredibly tasty and tender meat. The process of preparing it does not take much effort, and the result can exceed all expectations! Enjoy your meal!

Haddock is a low-calorie fish, but very tender and tasty. Nutritionists recommend its white meat to those who watch their weight, as well as to children and adults. Stewed haddock with carrots and onions is an excellent dish that will diversify the table of pp-schniks.

The process of preparing stewed haddock is very simple, does not take much time and does not require any expensive ingredients - in general, everything is just how I like it. Follow the advice, use the cooking secrets.

How to stew haddock with onions and carrots deliciously

Haddock is a fish that is not often found on menus.

Unfortunately, it is quite rare for sale in our region.

But if you are lucky enough to buy this fish, cook it or dinner.

Why is this fish good for supporters of proper nutrition?

The calorie content of the product is about 80 Kcal per 100 grams of fish.

Protein is easily absorbed by the body.

Like other northern fish, haddock contains a large amount of polyunsaturated Omega-3 acids - substances that make skin and hair just perfect!

100 grams of fish will provide the body with the daily requirement of selenium. And in terms of iodine content, it is generally a champion among its brothers!

When choosing fish, pay attention to the smell and color of the product. It should smell like the sea and freshness. If you notice any foreign odors, it is better to refuse the purchase.

Haddock meat should be white. Yellowness is evidence that the product is frozen or storage conditions have been violated. The gills of fresh fish are light pink.

To prepare our dish, we will cut the fish or fish fillet into small pieces. It is better to do this when the seafood is still slightly frozen.

Stewing haddock with vegetables in the oven

Stewed haddock with onions and carrots, the recipe for which you are now reading, will decorate any holiday table.

You can serve this delicious dish in the same form that you chose for preparation.

Covered with a golden brown crust, aromatic, tasty - it will be eaten instantly.

Calorie content of a serving (about 300 g) is 230 kcal, nutritional value is 47 g of protein, 0.1 g of fat, 10 g of carbohydrates.

Ingredients:

fish fillet - 1 kg (for 4-5 servings)
tomatoes - 2-3 pcs.
carrots - 2 pcs.
onion - 2 pcs.
salt, spices (to taste)

Preparation:

Season the cooked fish pieces with salt and pepper.
Cut the onion into half rings, grate the carrots on a coarse grater or thinly slice into slices.
Scald the tomatoes with boiling water, remove the skin. Grind them in a blender.
Grease a baking dish with vegetable oil.
Mix the vegetables, place in the pan, add a little salt and black pepper. Place the haddock pieces on the vegetable bed.
Pour in tomato mixture.
Haddock, stewed with carrots and onions in the oven, is baked for no more than 30-40 minutes at a temperature of about 200 degrees.
The dish is ready to be served. Bon appetit!

By the way, haddock with vegetables can be stewed in the oven according to recipes.

Recipe with cream or sour cream

Haddock stewed with carrots and onions can be cooked in a frying pan and saucepan.

In sour cream or cream, with mushrooms and dill, the haddock turns out very tender and aromatic.

We choose sour cream or cream with a minimum percentage of fat content, keeping in mind the principles of nutritional supplementation, especially if you are losing weight.

Calorie content of a serving (about 300 g) is 270 kcal, nutritional value is 46 g of protein, 6 g of fat, 8 g of carbohydrates.

What do you need:

haddock (fillet or carcass) - 700-800 g
carrots - 1-2 pcs
onion - 1 pc.
champignons – 150 gr
cream or sour cream - 150-200 ml
dill greens - a small bunch
salt, pepper mixture (to taste)

Step-by-step preparation:

Wash and peel the vegetables.
Cut the onion into half rings, chop the carrots into large cubes (you can use a grater).
Cut the champignons into slices.
Simmer vegetables and mushrooms in a saucepan or frying pan, adding a little water. Lightly salt the almost finished mixture and add spices.
Place the prepared (salt and pepper) pieces of fish on the vegetables.
Cover the frying pan or saucepan with a lid and simmer for 10-15 minutes over medium heat.
Add cream or sour cream, finely chopped dill.
Bring until cooked (10 minutes after boiling is enough).
Welcome to the table!

Stews cooked in cast iron or ceramic cookware taste better.
Any of this recipes is suitable for a slow cooker..
Spices for fish dishes are selected based on personal preferences. The main thing is not to interrupt the taste of the product, but to emphasize it!
Haddock can be cooked in a sleeve, in foil. This fish is tasty and healthy when boiled.
As a side dish for stewed fish, you can take either new potatoes or fresh vegetables.
Any seafood can cause an allergic reaction. When giving it to children for the first time, be careful!

Recipe video

You can not just stew the haddock with carrots and onions, but practically bake it, wrapped in foil. Tomatoes and basil will make the fish more juicy and tasty. Here's a simple recipe: