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Haddock, leek and pak choi

Crispy haddock with leek, pak choi and a creamy coconut cream. Approximate cost per person: €3.55.Haddock coated with a crispy curry panko and slowly cooked in the oven. The dish is finished with a creamy coconut cream, perfumed with kaffir lime and lemongrass.

Ingredients

10gLime-coriander mayonnaise
4units.itemsHaddock loin
50gCurry panko

200mlCoconut cream 24%
5gGinger
5gLemongrass
5gDjeruk perut

1kgLeek

Pak choi

80gGrape seed oil
20ggochujang

5mlThai oil

Preparation

  1. Salt the haddock loins with sea salt and leave in the fridge for at least 2 hours.
  2. Spread a layer of lime-coriander mayonnaise on top of the loin.
  3. Press the top into the curry panko and place on a baking tray with parchment paper.
  4. Put the haddock in a preheated oven at 180°C for 3 to 5 minutes (depending on thickness).

  1. Heat the coconut cream with the ginger, djeruk perut, and lemongrass over low heat.
  2. Let it infuse for 30 minutes.
  3. Strain and thicken with Xantana if desired.

  1. Cut the green part off the leek.
  2. Wash the leek in cold water.
  3. Place the leek in a preheated oven at 200°C for 18 minutes.
  4. Remove from the oven and let cool.
  5. Remove the outer leaves that have turned black and cut the leek into 5 cm pieces.

  1. Remove the outer leaves and wash the pak choi in cold water.
  2. Blanch the pak choi briefly in boiling salted water.
  3. Cool down in ice water.

  1. Blend the gochujang with the oil in the blender.

  1. Heat the leek and place it in the center of the plate.
  2. Place the haddock next to it.
  3. Heat the pak choi.
  4. Dress with Thai oil and gochujang oil.