New England Plant-Based Baked Haddock

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

90g (3oz) Silken Tofu (or 60g (2 oz) Almond/Oat milk)
400g (1 ¾ cup) Water
1g (¼ tsp) Calcium Hydroxide
1.2g (½ tsp) Super Agar
20g (2 Tbsp) Konjac Gum
2g (½ tsp) Salt
50g (1 cup) Textured Wheat Protein (TWP)
120g (½ cup) Water (for TWP)
12g (3 ½ tbsp) Plant Based Burger Binder
400g (14 oz) Water (for burger binder)
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

Hydrate Burger Binder

In a blender add the 400g of water and begin to blend on medium speed until it creates a vortex.

Slowly sprinkle in the plant based burger binder and blend until thickened. This will have a lot of air bubbles. This is fine to use immediately as the air bubbles will dissipate during the mixing process.

Measure out 150g of the pre hydrated burger binder and reserve the rest for another use. This can be refrigerated for up to a month.

Hydrate Textured Wheat Protein

Set up a stove top steamer and get it preheated.

Mix together the TWP and water and allow it to hydrate fully.

Strain the TWP of any excess water and set aside for later use.
Create Konjac Mix

In a blender add the silken tofu, water, and calcium hydroxide, blend until smooth

Dry mix together the super agar, konjac, and salt.

Turn the blender on low and slowly sprinkle in the konjac and agar. This mixture will quickly become very thick.

Scrape out as much of the thickened mixture and place it in a pan. Cook this mixture over low heat until it reaches 180°F. This will be very thick and can leave a film on the inside of a pan.

Create Plant-Based Haddock Base

Place the konjac mixture in a stand mixer fitted with a paddle attachment. Beat this mixture until it has shredded into bite sized pieces.

Add the pre-hydrated TWP and pre-hydrated burger binder. Mix on low until everything becomes incorporated together.
Steam Plant-Based Haddock Base

Scoop the mixture into a silicone mold and cover with plastic wrap. Press the mixture into the mold to make sure there aren’t any air pockets.

Place the covered mixture in a steamer and cook it until it reaches an internal temp of 160°F. About 10-15 minutes.

Remove the plant based haddock from the mold and allow it to cool. Slice it into desired shape and store it on dry paper towels to catch any excess moisture. It will be delicate but once it is cooked it will firm up like real fish.

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.