Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad
Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad

Hello everybody, welcome to our recipe page.it is Sarah Joseph. Today, I’m gonna show you how to prepare a special dish, smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few components. You can have smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad:
  1. Get Breadcrumbs Mix
  2. Make ready 2 Large Lemon(Juice and Zest)
  3. Get 10 g Cracked Black Pepper
  4. Make ready 1 Tsp Smoked Paprika
  5. Prepare 5 Slices Bread (crusts cut off)
  6. Make ready 1/2 Fresh Lime juice
  7. Take 50 g Butter
  8. Take Salad/Dressing Ingredients
  9. Take 20 g Radish(Sliced)
  10. Prepare 2 Courgettes(Ribboned)
  11. Make ready 1 Mango(Cubed)
  12. Take 30 g Sugar-Snaps(Halved)
  13. Make ready 15 g Pomegranate Seeds
  14. Get 1 Red Onion
  15. Take Dressing
  16. Prepare 1 Large Orange(juice only)
  17. Prepare 1 Tsp Ginger Puree
  18. Get 1 Tsp Chilli Flakes
  19. Get Seasoning(Salt&Pepper)
Instructions to make Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad:
  1. To make Breadcrumbs mix: mix the lemons and cracked pepper. Then soak the bread in the mix and let it rest for 10 seconds. Then oven cook until crispy(3-4mins). Let it cool down before blending.
  2. Melt the butter for 30 seconds and add to the crumb mixture. Add smoked paprika and mix in thoroughly till the paste-like texture is achieved.
  3. Dry out excess water from the fillets using a kitchen towel. Drizzle 1/2 lime juice and a tsp of light soy sauce (optional). Add the crumb mix on the skin end of the fillet tightly.
  4. Preheat oven at 180’C. Cover the fillet loosely with foil. Place in the top rack and cook for 10 mins. Remove the cover and cook for another 10mins.
  5. Serving Suggestions

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