Stuffed whole haddock with lime-dill butter
A recipe for a stuffed whole haddock with lime-dill butter, baked in the oven. This fish dish is very decorative but very easy to make. Maybe this would be a meal on Good Friday?
You need:
A haddock with no head and no tail. On the ventral side of the fishmonger cut, some oil, also needs 100 g of butter, 1 jar of TK-dill and 4 limes. Pepper and salt.
Butter, dill and the juice of a lime is mixed together. The fish is peppered and salted. The butter paste is painted in the fish.
On the outside you make a few cuts, put the lime slices inside, some you put only on the fish. Drizzle very little oil over it. Salt and pepper a bit.
A foil is placed in a casserole dish, the fish comes on it, the film is pinched. At 200 degrees about 35 to 40 minutes in the oven at 200 degrees.
Another tip to cut: The haddock has a middle burr that is strong, almost like a bone. So you can not slice well - without a saw.
It is best to fillet the fish longitudinally, that is, to lift it off the middle bones. Then you can easily portion the fillets.
Tasty with new potatoes and cucumber salad!
