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New England Plant-Based Baked Haddock

September 8, 2020Cole Whitney
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Burger BinderCalcium HydroxideFishIntermediateKonjac GumSeafoodSuper AgarVegan Parmesan Cheese

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.

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Comments (4)

The Secret of Textured Wheat Protein

September 8, 2020 10:23 am

[…] Link: New England Plant-Based Baked Haddock Plant-Based Golden Chikn Nuggets with Sweet and Sour […]

Scott B Stupak

September 8, 2020 12:43 pm

Wha?!?!?!?!!!!

hris

December 29, 2020 2:14 am

thank you for guide, nice to try and delicious

Elaniece

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.

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