Steamed Haddock Chops on Caramelized Chayote
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 haddock chop (s)
- a bit salt
- some pepper, whiter
- some lime juice
- 2 chayote (s)
- 1 tablespoon olive oil
- 2 tablespoon butter
- a bit salt
- some sugar, brown
- 2 red pepper (s)
- 2 tablespoon butter
- a bit salt
- some sugar
- 1 handful samphire, (salicornes, sea asparagus)
Print Recipe
Pin Recipe Instructions
- Clean the fish and season with salt, pepper and lime juice, ideally sauté briefly in a bamboo basket with a lid over steam - I didn`t look at the clock, but it was definitely not more than 3 minutes.
- Peel and core the chayotes and cut into wedges. First fry in oil, add salt and sugar and add the butter - cook until crispy.
- Halve and core the peppers. Roast in the oven under the grill until the skin is noticeably dark, cover with a wet cloth - then peel off the skin. Add the softened butter and mix everything well, season with salt and sugar.
- Let the salicornes sit briefly in the pan of the chayote.
- Serving:
- Place the chayote wedges on a preheated plate, place a fish chop, add some paprika and decorate with the samphire / salicornes.
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