Coming
Soon
Haddock Hash with Minted Yogurt
Recipe By : Daniel Chong-Jiménez
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
1 pound haddock fillet or pieces
1/2 cup chopped green onions
2 tablespoons chopped cilantro
1 cup diced yukon gold potato
1/2 cup chopped red and yellow bell peppers
salt and pepper
For the mint sauce:
1 cup nonfat yogurt
1 tablespoon chopped mint
salt and pepper
FOR THE HASH:
1. Dice the potato into small pieces.
2. Boil the potato in lightly salted water for 8 minutes, until thoroughly
cooked, but not soft. Set aside.
3. Chop the haddock in a food processor to a pastey consistency.
4. Add salt and pepper to the meat and mix until smooth.
5. Remove from the processor and fold in the green onions, cilantro, peppers
and potatoes.
6. Form four flat-round cakes.
7. Heat a skillet to medium heat.
8. Add some olive oil.
9. Brown the cakes on both sides, 4 minutes on each side.
10. Serve hot with yogurt mint sauce.
FOR THE YOGURT MINT SAUCE:
1. Combine the mint and the yogurt.
2. Season with salt and pepper to taste.