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Haddock in


Wrapped Haddock in Salmon Parcels 

     (with Tomato & Pepper Sauce)


1 1/2 lbs Haddock fillets, skinned
1 lb. Salmon, finely chopped
1/2 pint Fish stock
small bunch Fresh dill, chopped
2 tbsp. Low fat butter
1 glass White wine
1 whole Green pepper, freshly chopped
1 whole Red pepper, freshly chopped
1 small can Italian tomatoes, chopped
4 cloves Garlic, chopped


Wash well the fillets and pat dry with paper towels.

Cut a pocket into each haddock fillet and season.

Fill each pocket with chopped dill and chopped salmon to make 6 parcels.

Poach fish in mixture of fish stock and white wine until cooked.

In another sauce pan, fry peppers and garlic in butter until soft, drain and set aside.

Turn the heat in high, add the wine and stock fish juices and reduce to medium heat then cook for a further two minutes

Add the canned tomatoes and return the pepper mixture.

Serve fish on warm plates with the pepper mixture and spooned over.

Serve 6 people.

Useful tip:

This is really delicious dish, I prefer to serve this with bed of steamed rice or with side toss salad.



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Last modified: May 26, 2003