Photos of Haddock with Quinoa and Turmeric by Mario
Hello food lovers!
Today we’re going to show you a delicious fish dish using two fantastic ingredients: Quinoa and Turmeric!
Quinoa is a grain, quite often called a supergrain, because of high content of fibre and high-quality proteins. It actually contains more protein than any other grain! So not only it’s a great alternative to your everyday rice or pearl barley, but it’s also good for your body!
Turmeric, on the other hand, is famous for its anti-inflammatory and antioxidant properties. Besides, it gives the sauce an incredible depth of colour! So let’s not waste any more time – let’s put these superfoods together and create a super-delicious fish dish 🙂
Haddock with Quinoa, Mediterranean vegetables and creamy white wine, turmeric & chive sauce
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Serves 2
Recipe by Tom
INGREDIENTS
Quinoa
- 80 g quinoa
- 250 ml boiling water
Fish
- 2 haddock fillets, about 180 g each (you can ask your fishmonger to take the bones out and scales off of the skin)
- 2 tbsp of olive oil
- Small knob of butter (about 1 tsp)
Creamy white wine, turmeric & chive sauce
- 50 ml good quality white wine
- 120 ml double cream
- 1/2 tsp ground turmeric
- 1 tbsp fresh chives, finely chopped
- 1 wedge of lemon
Mediterranean vegetables
- 2 tbsp olive oil
- 50 g red pepper squares
- 50 g yellow pepper squares
- 70 g courgette squares
Sea salt
Freshly cracked black pepper
INSTRUCTIONS
Quinoa
- Pour water into the pan, add quinoa, bring to the boil, then reduce the heat and simmer for 15 minutes.
- When cooked, strain and set aside.
Fish
- While quinoa is cooking, dry the skin of the fish with paper towel, heat the pan, add olive oil and then butter.
- Once butter starts bubbling, put the fish skin side down into the pan and fry for a 2-3 minutes until crispy.
- Turn the fish over and put in the pre-heated oven, 200 degrees Celsius, and cook for 10-12 minutes. It’s ready when the fish meat flakes easily, but still retains its integrity and moisture inside.
Sauce
- In the meantime, pour white wine and double cream into a pan, bring to the boil.
- Add turmeric and simmer the sauce to reduce it by half.
- Squeeze lemon into the sauce, season with salt and pepper, add chives and set aside.
Mediterranean vegetables
- Now you have you quinoa, haddock and sauce ready, so it’s time for vegetables.
- Heat the pan with olive oil.
- Fry peppers for 3 minutes, then add courgettes and cook for further 3 minutes.
- Season with salt and pepper, then take off of the heat.
Dishing up
- Make sure all the food is hot before serving, pop it back on the heat if needed.
- Grab a couple of plates, put half of the quinoa in the middle of each one and top with Mediterranean vegetables.
- Place the fish on top of the veg, pour the sauce over and around it and enjoy!
NOTES
- You can swap haddock for any other fish, but remember the cooking time might change depending on the size of the fillet.
- You can spice up the sauce with, for example, chilli, smoked paprika or perhaps add caper- don’t be afraid to be creative!
