Easiest Way to Make Tasty 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. Smoked mackerel lends a beautiful flavour to family midweek meals such as kedgerees, risottos, pies and soups. It also works in salads, tarts and fish cakes. Take pasta bake to new heights with this moreish macaroni and smoked haddock dish.

Baked Lemon Haddock Recipe photo by Taste of Home. I looked up haddock last night saw this recipe and had my mom make it. I used catfish fillets instead of haddock. 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 achieve it.

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

1. Prepare of Breadcrumbs Mix.
2. It's 2 of Large Lemon(Juice and Zest).
3. You need 10 g of Cracked Black Pepper.
4. It's 1 Tsp of Smoked Paprika.
5. It's of 5 Slices Bread (crusts cut off).
6. It's 1/2 of Fresh Lime juice.
7. You need 50 g of Butter.
8. You need of Salad/Dressing Ingredients.
9. It's 20 g of Radish(Sliced).
10. Prepare 2 of Courgettes(Ribboned).
11. You need 1 of Mango(Cubed).
12. You need 30 g of Sugar-Snaps(Halved).
13. Prepare 15 g of Pomegranate Seeds.
14. Prepare 1 of Red Onion.
15. Prepare of Dressing.
16. Prepare 1 of Large Orange(juice only).
17. It's 1 Tsp of Ginger Puree.
18. Prepare 1 Tsp of Chilli Flakes.
19. Prepare of Seasoning(Salt&Pepper).

I dipped the fish in the butter before coating with crumbs. Put a little kick in your day with these Cracked Black Pepper Almond Flour Crackers. Scatter half the cheese over the potato and cauliflower. Pour the cream mixture in between the cracks and over the top.

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

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.

Combine panko and sourdough crumbs in a bowl and season to taste. Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Fire-roasted red peppers, artichoke hearts, smoked gouda, and fresh herbs amp up the ingredient list, but it's the creamy dressing that knocks it out of the park: the smoky heat from adobo sauce infuses it with loads of char-grilled flavor. The flavors are more complex than any pasta salad I've tasted!