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Haddock Amandine with Grilled Pink Lemon

Bulgur & Sautéed Green Beans

Cooking time

30 minutes

Servings

4

Calories

569 /serving

This haddock Amandine owes its name to the garnish of browned butter and almonds that top the fish just before serving. In this recipe we apply this delicious flavour and texture combination on fillets of haddock. Delicate slices of pink lemon, with their floral aroma and less acidic taste than their yellow-fleshed cousin, bring a fresh and fruity flavor to the plate. Accompanied by bulgar, a toothsome grain infused with lemon zest and a crunchy green bean salad, this dish is a prime example of simplicity and sophistication, a harmony of flavors that will leave you speechless!

We will send you:

  • 4 Haddock fillets
  • 450g Green beans
  • 1 Bunch of parsley
  • 1 Lemon
  • 1 Pink lemon
  • 28g Honey
  • 180g Bulgur
  • 40g Sliced almonds
  • 9g Haddock spice blend (salt, garlic, curry powder, onion, red bell pepper, green bell pepper, yeast extract, celery seeds, sunflower oil, basil, parsley, chives)

You will need:

Medium pot
Zester
Olive oil
3 tbsp Butter
Salt & pepper
Large pan
Total Fat
26 g
Saturated Fat
8 g
Sodium
178 mg
Total Carb
52 g
Sugars
10 g
Protein
37 g
Fibre
13 g
Preparation
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Cook the bulgur
In a medium pot, combine the bulgur, 2 cups of water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water is absorbed. Drizzle with olive oil and fluff with a fork. Set aside in a warm spot.
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Mise en place
While the bulgur cooks, remove and discard the stem ends of the green beans. Zest and juice the regular lemon. Thinly slice the pink lemon. In a bowl, combine the pink lemon with ½ the honey; mix thoroughly. Pick the parsley leaves off the stems; roughly chop the leaves.
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Cook the beans
In a large pan (nonstick if possible), heat a drizzle of olive oil on medium. Add the green beans to the pan; season with S&P. Cook, stirring frequently, 4 to 5 minutes, until crisp-tender. Transfer to a bowl.
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Cook the fish & pink lemons
In the same pan, heat a drizzle of olive oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with the spice blend and S&P. Add the fillets to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate, set aside in a warm spot and wipe out the pan. Add the pink lemon slices to the pan in a single layer and cook, 1 minute per side or until the lemon slices are lightly browned on both sides. Transfer to a plate.
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Make the almond garnish
In the same pan, heat 3 tbsp of butter on medium-high. Cook, 1 to 2 minutes, until foaming. Add the almonds and cook, shaking the pan frequently, 1 to 2 minutes, until the butter is golden. Add ½ the lemon juice and ½ the parsley; season with S&P. Transfer to a bowl and set aside in a warm spot.
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Finish & serve
To the bowl of cooked green beans, add the remaining lemon juice, remaining honey and a drizzle of olive oil; season with S&P to taste and toss to combine. Add the lemon zest to the cooked bulgur; season with S&P and toss to combine. Divide the finished bulgur and green beans between your plates. Top with the haddock, charred pink lemons, almond garnish and remaining parsley. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.