It’s the New Year: the time for good resolutions and diets to eliminate the excess of the holidays! But who says diet, does not necessarily say that one should not be pleased! Eating healthy and eating tasty little dishes is possible! Today we offer you a recipe that you can make with haddock as well as with cod: fish with meat rich in protein, lean, so good for health especially if you pay attention to your line.
4 Haddock fillets
1 big zucchini
¾ cup of coconut cream and not milk, the cream has more flavor
¾ cup cooking cream
1 yellow onion
1 clove of garlic
1 teaspoon turmeric
1 teaspoon cilantro powder
1 teaspoon ginger powder
salt and ground pepper
1-Rinse the vegetables, peel the carrots. Peel the zucchini (one band out of two), then thinly slice half of it lengthwise with a mandolin. Do the same with carrots. Cut the remaining vegetables into small cubes.
2- Boil a pot of salted water, as soon as it boils, dip the thin strips of vegetables in the boiling water for 30 to 40 seconds, just until they soften. Take them out quickly and immerse them in a bowl of cold water. Do the same with diced vegetables. Set aside.
3-Peel and chop the garlic and onion. Fry in a frying pan with a dash of olive oil. Sprinkle with the spices: turmeric, ginger and coriander. Mix well, pour the coconut cream and the cooking cream. Season with salt and pepper, add the diced zucchini and carrots, mix well and cook over low heat until the fish fillets are rolled.
4-Spread the haddock fillets on paper towels, pat dry, season with salt and pepper. Place 2 thin slices of zucchini and carrot on the fillets, roll gently and prick with 2 picks to keep them well rolled. Place the rolls in the sauce, cover them with sauce and cook for 5 to 6 minutes, turning them gently and drizzling them with sauce regularly, always over low heat. Taste to adjust the seasoning.
Serve with basmati rice.