January, the first month of the new year and what better time to bring on a new & healthy way of eating. It’s time to get back on track with fresh fish, fruit and vegetables and combine them all in a wonderful dish that is sure to impress.
Easy and quick, I love this dish. It’s a nice way to switch up the way you serve fish. It can get boring, but this fresh new recipe tastes delicious.
2 fresh haddock fillets
6 leaves of spinach
1 large slice of black forrest ham
1 package of blue cheese
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic spice
pinch black pepper
1 pear, sliced
Renee’s Pear & Blue Cheese vinegarette
Rinse and pat dry the haddock fillets. Lay the fish flat on a cutting board. Add herbs and squeeze lemon on each fillet. Slice up the ham lengthwise in 6 strips, laying 3 slices on each fillet. Use approximately 1 tsp of blue cheese and wrap inside a spinach leave. Wrap the other two leaves around the first one.
Place the rolled up spinach in the centre of the fillet and bring one side tucking it over the spinach and roll the fish to the end of the fillet, fairly tightly. You can secure with a toothpick, or you could tie with a long piece of green onion, which adds to the presentation. Place the haddock roll ups in a baking dish, that has been sprayed with cooking oil.
Drizzle 2 tbsps of Renee’s Pear & Blue cheese vinegarette over top of the haddock and place in a preheated 350 degree oven. Bake for 20 minutes.
Remove and add a bit more fresh vinegarette on top and serve with a side green vegetable of pea pods or asparagus. Garnish with lemon slice, pear slices and crumbled blue cheese.
Serves 1 or 2