Puffed rice and Parmesan-coated fish
Puffed rice- and Parmesan-coated fish

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

Fish

  1. 125 mL (1/2 cup) flour
  2. 10 mL (2 tsp.) smoked paprika
  3. 3 eggs
  4. 500 mL (2 cups) puffed rice
  5. 250 mL (1 cup) grated Parmesan cheese
  6. 600 g (1⅓ lb.) haddock fillets, cut in 3-cm (1¼-inch) cubes
  7. To taste, salt and pepper
  8. 1 bundle of asparagus

Tartar sauce

  1. 1 egg yolk
  2. 10 mL (2 tsp.) old-fashioned mustard
  3. 175 mL (¾ cup) vegetable oil
  4. 10 mL (2 tsp.) lemon juice
  5. 15 mL (1 tbsp.) finely chopped French shallot
  6. 30 mL (2 tbsp.) finely diced dill pickle
  7. 10 mL (2 tsp.) chopped capers
  8. 15 mL (1 tbsp.) chopped dill
  9. 5 mL (1 tsp.) chopped tarragon
  10. 1 mL (1/4 tsp.) salt

Directions

  1. Preheat oven to 220°C (425°F).

  2. Mix flour and paprika in a bowl. Reserve.

  3. In a second bowl, beat the 3 eggs and reserve.

  4. In a third bowl, mix puffed rice and Parmesan, crushing rice by hand to make crumbs. Reserve.

  5. Blot haddock cubes well; season and place in flour to dredge. 

  6. Dip haddock into beaten egg and then into rice mixture.

  7. Toss fish to coat well.  

  8. Place haddock on a baking sheet lined with parchment paper and bake in oven for about 15 minutes. Turn cubes after 10 minutes to brown evenly.

  9. In the meantime, prepare tartar sauce.

  10. Whisk egg yolk and mustard in a bowl to blend well.  

  11. Whisk in a few drops of oil, beating energetically for 30 seconds.

  12. Continue to add oil in a fine stream, whisking constantly until desired texture obtained.  

  13. Stir in remaining tartar sauce ingredients.

  14. Remove fish from oven and serve with tartar sauce.

*Chef’s tip: Serve with grilled asparagus.  

This recipe is courtesy of Tablée des chefs.

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