Haddock Fillet with Leek and Lemon Mayo
Prep 15 min Total 15 min
Haddock fillet with leek and lemon mayo © kvalifood.com
Haddock is an underrated white fish with a firm texture and a mild, slightly sweet flavour. Here the fillets are pan-fried simply and laid on rye bread with softened leek and a lemon mayonnaise. The leek’s sweetness and the mayo’s acidity give a good balance.
Ingredients
Yields 4 servings
Lemon mayo
- 100 g mayonnaise
- 1 tsp grated lemon zest
- 1 tbsp lemon juice
- salt
- pepper
Soft leek
- 2 leeks, white and light green parts only
- 20 g butter
- salt
Haddock fillets
- 4 haddock fillets (about 600 g total)
- 30 g butter
- salt
- pepper
Assembly
- 4 slices rye bread
- fresh parsley (or dill), for garnish
- lemon wedges
Directions
Lemon mayo
Stir together the mayonnaise, lemon zest and lemon juice.
Season with salt and pepper.
Soft leek
Cut the leeks into thin rings and rinse thoroughly.
Melt the butter in a pan over medium heat and cook the leeks for 6–8 minutes until soft and lightly golden.
Season with salt and leave to cool slightly.
Haddock fillets
Pat the fillets dry and season with salt and pepper.
Melt the butter in a hot pan and fry the fillets for 2–3 minutes on each side until cooked through and lightly golden.
Assembly
Spread lemon mayo on the rye bread.
Lay soft leek over as the first layer.
Place the fried haddock fillet on top.
Garnish with fresh herbs and serve with lemon wedges.
See Also
Prawn salad with asparagus and dill
Tuna Salad with Pickled Red Onions and Capers
Classic prawn salad with dill and lemon
Smørrebrød with Crab Salad, Avocado Mousse and Chilli
Smørrebrød with Tuna Salad, Capers and Olive Oil
