Smoked Haddock with Vegetables and Apple

Name: Smoked Haddock with Vegetables and Apple
Cuisine: Lithuanian
Ingredients: 5 ml/1 tsp caraway seeds, lightly toasted; 5 ml/1 tsp butter; 2 leeks, finely sliced lengthways; 3-4 thin carrots, finely sliced; 1 parsnip, finely sliced lengthways; 2 apples, peeled and finely sliced in wedges; 250 ml/8 fl oz/1 cup vegetable stock; 4 fillets smoked haddock, 250 g/9 oz each, bones removed; salt and ground black pepper; salt and ground black pepper; 30 ml/2 tbsp finely chopped fresh parsley, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This light Lithuanian recipe is full of the fresh flavours of sautéed leeks, root vegetables and apples to complement the smoked haddock, which, as in almost all Baltic recipes, is poached. Smoked cod would be also be perfectly suitable instead of the haddock. Serve with rye bread to soak up the lovely juices.

Ingredients

5 ml/1 tsp caraway seeds, lightly toasted
5 ml/1

Method

Put the caraway seeds in a dry pan over a medium-high heat and toast them for 1 minute, or until they release their aroma. Heat the butter in a deep pan over a medium-high heat and add the leeks, carrots, parsnip and apples. Season to taste and add the caraway seeds. Turn the heat to medium and cook, stirring gently, for 3-5 minutes.

Per portion Energy 323kcal/1368kJ; Protein 51.1g; Carbohydrate 21.8g, of which sugars 17.2g; Fat 4.1g, of which saturates 1.2g; Cholesterol 93mg; Calcium 152mg; Fibre 8.3g; Sodium 1947mg.