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.
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.