Poaching is a wonderful method for cooking flaky fish fillets. The fish whether rolled or not, turns out moist and tender every time. Baking, broiling or frying tends to dry out these luscious tender fillets. I prefer to roll them, stuff with honey ham slices, asparagus spears and blue cheese.
1 medium sized can tomato sauce
3 cloves garlic, chopped
1 onion, chopped
3 tablespoons virgin oil
1 tsp parsley ( or bunch fresh chopped parsley if on hand )
1/2 tsp oregano
1/2 tsp basil ( or fresh chopped if on hand )
2 haddock fillets
4 asparagus spears
4-5 sweet mixed coloured peppers
2 slices honey baked ham
2 slices or fresh blue cheese
2 tablespoons parmesan cheese
1 lemon quartered
In a sauce pan with lid, add oil, garlic and onion. Saute for a few minutes before adding tomato sauce and fresh herbs. Chop your coloured sweet peppers and set aside. Simmer sauce for 10 minutes while you prepare your fish. In a frying pan add a small amount of oil and saute the peppers until slightly browned but still el dente.
On a cutting board, lay your haddock fillets. Season with a pinch of salt and pepper. Cross wise, in the middle of the fillet, lay a slice of the honey ham, two asparagus spears and a slice of the blue cheese. Choose the thinner end of the fillet and start rolling until you reach the other end. Make sure it’s fairly tightly rolled and then use a tooth pick to keep the fillet rolled and firm in place.
Add to the tomato sauce, placing it in the middle and add the peppers around the outside. Use a quarter of the lemon and squeeze over the top of the fish.
Cover with the lid and simmer ( poaching ) for approximately 10- 15 minutes, depending on the size of the fillets.
When done, add the sauce and peppers to the plate and gently lift the haddock rolls and place on top of the sauce. Top the fish with a couple of spoons of remaining sauce from the pan and then garnish with parmesan, chopped parsley and lemon wedges.
Serve on a bed of noodles or with a side salad.