Smoked Haddock Ballotine Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a large pan, bring the white wine and water to a simmer.
• STEP 3.Add the haddock fillets and poach for 5 minutes, until cooked through.
• STEP 4.Remove the haddock from the pan and set aside to cool.
• STEP 5.In a separate pan, wilt the spinach over medium heat.
• STEP 6.Drain any excess liquid from the spinach and set aside.
• STEP 7.In a bowl, mix together the cream cheese, chopped herbs, and wilted spinach.
• STEP 8.Lay out the haddock fillets and divide the cream cheese mixture evenly among them.
• STEP 9.Roll up the haddock fillets tightly, securing with kitchen twine if needed.
• STEP 10.Place the rolled haddock fillets in a baking dish and pour the white wine sauce over them.
• STEP 11.Bake in the preheated oven for 15-20 minutes, until the haddock is heated through and the sauce is bubbly.
• STEP 12.Serve the smoked haddock ballotine with the white wine sauce and garnish with fresh herbs.

Cooking Tips

• Make sure to remove any pin bones from the haddock fillets before cooking.
• You can use any white wine of your choice for the poaching liquid and sauce.
• If you don't have kitchen twine, you can use toothpicks to secure the haddock fillets.
• Garnish the dish with a squeeze of lemon juice for an extra burst of freshness.

Storage and Serving

• Leftover smoked haddock ballotine can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the ballotine in a baking dish and cover with foil. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until heated through.
• Serve the smoked haddock ballotine as a main course with a side of roasted vegetables or a fresh salad.
• Pair it with a glass of crisp white wine for a complete and satisfying meal.