Orange Haddock on Red Onions
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g iner, candied
- 300 g onion (s), small, red
- 100 ml wine, red, dry
- 1 tablespoon honey
- 1 vanilla pod (s)
- 2 fillet (s) haddock
- 4 kumquat (s)
- 1 chilli pepper (s), red, chopped and pitted
- 1 orange (s)
- 1 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Dice the ginger. Halve the onions, then cook with the wine, honey, vanilla pulp (a. D. Pod), ginger and salt for about 10 minutes.
- Cut the kumquats into thin slices and squeeze the orange.
- Heat the butter in a large saucepan, sweat the kumquats and chilli in it and deglaze with the orange juice. Place the fish fillets on top of the kumquats and cook covered for 5-6 minutes.
- Arrange the fish on preheated plates, cover with the kumquats and serve with the onions.
- We recommend potato snow, rice or baguette.
- Instead of the kumquats, you can also use an untreated orange.
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