Haddock Printanier Recipe
The taste of this very Haddock Printanier recipe has played on my mind so much that I hardly ever go for any other Haddock Printanier recipe. It is an ideal Side Dish. This Haddock Printanier recipe is sure to sweep you off your feet!
Ingredients
1 1/2 lb (750 g) haddock steaks or fillets
4 tbsp (60 mL) oil of your choice
3 garlic cloves
1 bay leaf
1 tbsp (15 mL) flour
1/4 cup (60 mL) parsley, minced
1/2 cup (125 mL) fish fumet or water
1 to 2 cups (250 to 500 mL) green peas, frozen
Salt and pepper to taste
3 to 4 eggs
Directions
Wipe the steaks or fillets with absorbent paper.
In an 8 x 8-inch (20 x 20 cm) ceramic dish, heat the oil 3 minutes at HIGH.
Add the garlic, bay leaf, flour and parsley.
Stir thoroughly, add the fish fumet or water, stir well.
Add the fish and the green peas.
Cover with waxed paper.
Microwave 5 minutes at HIGH.
Stir peas and juice.
Let stand 4 to 5 minutes.
Remove fish to a hot dish with a perforated spoon.
Break the eggs into the juice.
Pierce each yolk with the point of a paring knife.
Cover with waxed paper and cook at MEDIUM, allowing 1 to 2 minutes per egg.
As soon as the eggs are cooked, serve a portion of fish, an egg, and some gravy.
In an 8 x 8-inch (20 x 20 cm) ceramic dish, heat the oil 3 minutes at HIGH.
Add the garlic, bay leaf, flour and parsley.
Stir thoroughly, add the fish fumet or water, stir well.
Add the fish and the green peas.
Cover with waxed paper.
Microwave 5 minutes at HIGH.
Stir peas and juice.
Let stand 4 to 5 minutes.
Remove fish to a hot dish with a perforated spoon.
Break the eggs into the juice.
Pierce each yolk with the point of a paring knife.
Cover with waxed paper and cook at MEDIUM, allowing 1 to 2 minutes per egg.
As soon as the eggs are cooked, serve a portion of fish, an egg, and some gravy.
