haddock fillet with fennel and potatoes · Netherlands
Gently cooked fish, potatoes and fennel make a practical Netherlands-inspired dinner.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cut the potatoes into even pieces and boil for about twenty minutes until completely tender.
Clean and chop the fennel, then boil or steam for 10 minutes until cooked.
Heat the oil in a frying pan. Pat the fish dry and place it carefully in the pan.
Cook the boneless haddock fillet in a separate pan to at least 63°C at the centre; the fish should flake easily.
Plate the fish, potatoes and vegetables. Loosen the listed flavourings with warm cooking water and spoon over.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.