Smoked Haddock with Swede, Mint and Turmeric
- Defrost the haddock if it is frozen in hot water(It’s still safe to eat becase, you are cooking it after it has defrosted)
- While that defrosts boil the roughly chopped swede, that would be called ‘Macedoine‘ in french.
- Fry the roughly chopped swede in oil or fat along with the dried mint and tumeric untill the pan drys up.
- Get the defrosted fish and put it straight into the dry pan it shouldn’t take long to cook.
20 minutes for all the things to happen. plate it up like on the picture. oranges go well with it