Haddock fillets with ginger and green onions
15
10
4
No
Ingredients
- 45 ml (3 tablespoons) of reduced sodium soy sauce
- 15 ml (1 tablespoon) of water
- 45 ml (3 tablespoons) of rice vinegar
- 15 ml (1 tablespoon) of honey
- 15 ml (1 tablespoon) of sesame oil, unroasted
- 4 haddock fillets of 150 g (1/3 pound) each
- 4 green onions into julienne or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- Finely chopped ginger
Preparation
Side-by-side mode- In a skillet, bring the soy sauce to a boil with the water, rice vinegar, honey and sesame oil over medium heat
- In a skillet over medium heat, fry 500 ml (2 cups) broccoli florets in 10 ml (2 tsp) un-toasted sesame oil. Cook for about 7 minutes or until the broccoli is tender. Add 1 to 2 tbsp (15 to 30 ml) of water to the pan to generate some steam to speed up cooking, if desired. Add 15 ml (1 tbsp.) Sesame seeds, mix well and serve immediately.
Chef’s note
Idea for accompaniement
Green peas with pancetta
In a pan, melt 30 ml (2 tablespoons) of butter at medium heat. Cook 250 ml (1 cup) of pre-cooked diced pancetta with 10 peeled pearl onions for 2 to 3 minutes. Add 500 ml (2 cups) of frozen green peas, 80 ml (1/3 cup) of chicken broth and 1 thyme stem. Salt and pepper. Cover and cook for 12 to 15 minutes at medium-low heat.
