So far so good I’m in the first week of January and I have a NEW recipe to report on. (Technically the 2nd week of Jan but New Years Day doesn’t count and who has the energy on the 2nd to do anything?)
In anticipation of our upcoming nuptials Mr Gem and I are on a serious health kick, lots of fruit and veg, minimal pasta and bread etc. I spent most of Sunday rifling through recipe books trying to find adaptable tasty recipes when I came across this little beauty in Nigel Slater’s Eat which is a fabulous little recipe book of fast easy recipes.
Haddock (I used smoked and can highly recommend), Milk, Black Peppercorns, Bay leaves, Onions, Carrots, Swede (I replaced this with Parsnips as I had no swede), Potato, Mustard Seeds, Turmeric, Flour and Parsley to serve
It could not be easier to make this dish. Simply cut the haddock in half and put in a sauce pan with the milk, bay leaves and black peppercorns and bring to the boil. Remove from the heat, cover with a pan lid and allow the residual heat to poach the fish and the milk infuse with the flavours.
Meanwhile finely chop the onions and fry in a little butter, chop the veg finely and add to the onions. Stir on the heat for 5 – 10 mins and then add the spices.
Cook with the spices for another couple of minutes and then toss 2 tablespoons of flour and coat all of the veg with the flour.
Remove the fish from the milk and set aside. Strain the milk to catch the pepper and bay leave and then pour into the veg. Cook through until the milky sauce thickens to a rich thick consistency, add the fish back in to warm through.
Ladle the chowder into serving bowls, add a few leaves of parsley and enjoy!
The biggest surprise with this dish was the calories – I use a calorie tracker on my phone and this, despite its creaminess, came in at 567 calories, which I thought was really reasonable for the amount of food and how tasty it was – I stayed within my goal for the day and was utterly satisfied.
This is the sort of dinner that Mr Gem loves and its safe to say this is one that will be definitely on the menu at Kitchen Gems HQ again!