Haddock Paupiette

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Haddock Paupiette



300 g haddock

Salt to taste

3 g chopped chives

Minced shrimp

50 g shrimp

20 g egg whites

2 g curry

2 g chopped chilli

50 g haddock

Salt to taste


4 tbsp. white wine

100 g butter

Mango Salsa

150 g mango

5 g chives

20 g olive oil

10 g finely chopped jalapeño

Salt and pepper

Other Ingredients



Plastic (polypropylene film)



Cut the fish lengthwise.
Put aside 50 g of fish to mix with minced shrimp.
Salt to taste.

Minced Shrimp

Mix shrimp, fish, egg whites and curry in a food processor.
Blend with minced chilli.
Cover fish filets with the minced shrimp and spread with chives.

Mango Salsa

Mix mango, chives, olive oil and jalapeño and season with salt and pepper.

Assemble and Cook

Spread 4 ovenproof bowls with butter.
Roll up fish filets and place one into each bowl.
Add 1 tbsp. of white wine to each bowl.
Cover with plastic film.
Cook in the oven at 160°C for 15 min.

Serve with mango salsa, chimichurri and watercress.

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