Haddock Ballotine with Roasted Red Pepper Puree – MAGGI ®

This dish is a refined seafood dish featuring tender haddock fillets wrapped and cooked to perfection, paired with a sweet and smoky roasted red pepper purée. A gourmet option that's both elegant and full of flavour brought to you by MAGGI .
Cooking Time
45-60
Portions
1

Ingredients

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Ingredients

  •   1 Red pepper (halved and de-seeded)
  •   1 Salt
  •   1 Ground white pepper
  •   1 tsp MAGGI® Vegetable Liquid Concentrate
  •   1 Sweet potato (peeled strips with potato peeler)
  •   1 Vegetable oil for frying
  •   1 Haddock fillet (raw)
  •   1 tbsp Butter
  •   1 Pea shoots to garnish (optional)

Method

  • 1

    Step 1

    Oil and season the red pepper and place at the top of the oven at 180°C or Gas Mark 4 for 10-15 minutes.
  • 2

    Step 2

    Take out of the oven and place in a blender, add salt and pepper and 1 tsp of the MAGGI® Vegetable Liquid Concentrate. Blitz until smooth then pass through a sieve.
  • 3

    Step 3

    Peel the sweet potato as thinly as possible and fry in oil until crispy, place on a paper towel to soak up the oil.
  • 4

    Step 4

    Cut the fish lengthways to achieve long fish goujons, then place flat onto clingfilm, season and roll into a ballotine.
  • 5

    Step 5

    Cut the ballotine into 3 medallions, put a little butter on top and grill until cooked (leaving the cling film on until plating).
  • 6

    Step 6

    Cook your fish last. The purée can be plated in advance and the crisps arranged on the plate just before serving.

Ingredients

  • 1 Red pepper (halved and de-seeded)
  • 1 Salt
  • 1 Ground white pepper
  • 1 tsp MAGGI® Vegetable Liquid Concentrate
  • 1 Sweet potato (peeled strips with potato peeler)
  • 1 Vegetable oil for frying
  • 1 Haddock fillet (raw)
  • 1 tbsp Butter
  • 1 Pea shoots to garnish (optional)