By: Chef Geir Simensen, Saege Bistro
(POSTED: August 5, 2011)
Lemon Herb Haddock with Garlic Wilted Spinach & Caper Dill Basmati
This was served to Metallica before their concert last week and they loved it so much they ordered it again after the concert. It's fresh and perfect for the summer!
Yield: 2 servings
2 haddock Fillets
3tbsp olive oil
3tbsp unsalted butter
1/2tsp Italian Parsley
1/2tsp lemon thyme
2 cloves garlic(crushed)
2oz white wine
3/4c uncooked basmati rice
1 green onion(sliced)
Salt and Pepper to taste
-Cook the basmati rice. When done toss in the capers, dill and green onions
-Season haddock. In a hot pan, add the olive oil then carefully add the haddock. Do not touch or move the haddock right away, let it sear and it will flip easier.
-After 3 minutes flip over the haddock and squeeze in lemon and let cook for another 3-4 minutes. Remove from heat.
-In another pan, heat up a little olive oil, add your crushed garlic . Sauté until just starting to turn golden brown. Add your spinach to the pan and then add your white wine , salt and pepper and let wilt.
-Melt your butter with the herbs and put aside for spooning on your haddock.
-Place the rice off the centre of the plate and put the spinach bundled in front of it. Lay the haddock fillet over top of the rice and spinach and spoon your herb butter over the fillet.