Enjoy this classic New England dinner that endures through all trends and revamps. The combination of flaky, fork tender ‘haddock’ dusted with breadcrumbs, farm fresh haricot verts, and mashed potatoes needs no fancy garnishes to be truly spectacular.
Ingredients
- 1 Recipe Plant-Based White Fish
- 1 sleeve Ritz Crackers
- 60g (2 oz) Neutral Flavored Oil
- 125g (½ cup) White Wine
- 3g (1 tsp) Dried Thyme
- 35g (3 tbsp) Vegan Parmesan Cheese
- 1g (¼ tsp) Salt (for breading)
Equipment
- Stand Mixer with a Paddle Attachment
- Blender
- Small Heavy Bottomed Pot
- Silicone Mold
- Stove top Steamer
Timing
Active Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Yield
Four 8oz Portions
-
Bake Plant-Based Haddock
Pre-heat an oven to 350°F.
In a bowl crush the crackers into small pieces and season with salt, vegan parmesan, thyme, and neutral oil. Mix until fully incorporated.
Place the plant based fish in a dry pan and add the white wine. Sprinkle the breadcrumbs over the top and place in the oven.
Cook for 10 minutes, the white wine should have mostly evaporated and the breadcrumbs have browned.
Remove and serve immediately.
Comments (4)
September 8, 2020 10:23 am
[…] Link: New England Plant-Based Baked Haddock Plant-Based Golden Chikn Nuggets with Sweet and Sour […]
September 8, 2020 12:43 pm
Wha?!?!?!?!!!!
December 29, 2020 2:14 am
thank you for guide, nice to try and delicious
February 23, 2021 12:07 pm
I love the twp!. I used it to make a vegan “tuna” melt. I would love to see your take on it.