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Original and delicious, this recipe for onions stuffed with haddock is a delight.
Ingredients for 4 persons :
- 500 g of haddock
- 1 liter of milk
- 4 onions red
- 4 potatoes
- 1 garlic clove, crushed
- 50 g heavy cream
- Pepper from the mill
- 30 g semi-salted butter
- 3 branches of parsley
- 15 g of parmesan
Onions stuffed with haddock, parsley butter
- Desalt the haddock: soak it in 50 cl of milk overnight. Rinse.
For the parsley butter:
- Take the butter out of the refrigerator 1 hour before using it.
- In a salad bowl, work the butter with a fork until it takes on the consistency of an ointment.
- Chop the parsley.
- Cut the Parmesan into small pieces.
- Incorporate the parmesan in pieces and the parsley. Mix until you get a smooth texture.
- Place the compound butter on cling film and shape into a roll, taking care to close the two ends.
- Place in the fridge for 1 hour.
- In a saucepan, pour 50 cl of water and 50 cl of milk, immerse the haddock. Place the pan on the heat, simmer for 5 minutes. Remove the haddock, drain it on absorbent paper. Remove skin and bones.
Strip its flesh.
- Peel the onions and the potatoes.
- Steam the onions and potatoes for about 15 minutes.
- Once the vegetables are cooked, cut the onions in 2, hollow out some of the flesh. Peel the potatoes and cut them into pieces.
- Preheat the oven to 210 ° C (th. 7).
- In a salad bowl, combine the potatoes, crushed garlic, heavy cream, the flesh of the onions, the crumbled haddock and pepper. Adjust seasoning.
- Fill the onions with this stuffing and sprinkle the top with parsley / Parmesan butter.
- Bake for 15 minutes.
On the cellar side, wine to accompany the stuffed onions
With a simple title for a recipe with rich sensory characteristics, this dish plays on contrasts between maritime and earthy, vegetal and smoky, soft and crunchy, smooth and floury. As long as they have a minimum of expression and character, many types of wine can go well with this preparation depending on the size you want to enhance. If we want to highlight the vegetal and a certain freshness, we will choose an appellation made from the Sauvignon grape variety, such as a Coteaux du Giennois with notes reminiscent of the blackcurrant bud. In contrast, the roundness on the palate and the ripe, milky aromas of a Saint Véran will go in the direction of the stuffing.
Recipe: A. Beauvais, Photo: F. Hamel