Ingredients with Measurements:
- 4 whole gutted haddock fish
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup chopped bacon
- 2 tablespoons butter
- 1/4 cup chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
- Kitchen string
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a pan, sauté the onion, mushrooms, and bacon in butter until the bacon is crispy.
3. Add the cooked rice and parsley to the pan and stir until well combined.
4. Stuff each haddock fish with the rice mixture and tie the fish heads closed with kitchen string.
5. Place the stuffed fish in a baking dish and cover with aluminum foil.
6. Bake in the preheated oven for 30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the fish is cooked through and the skin is crispy.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Any type of white fish can be used instead of haddock.
- Brown rice can be used instead of white rice.
- Any type of mushroom can be used instead of chopped mushrooms.
Variations:
- Add chopped garlic to the rice mixture for extra flavor.
- Use quinoa instead of rice for a healthier option.
- Add chopped tomatoes to the rice mixture for a pop of color.
Tips and tricks:
- Make sure to tie the fish heads closed tightly with kitchen string to prevent the rice mixture from falling out.
- Serve with lemon wedges for extra flavor.
- Use fresh parsley for the best taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a bed of fresh greens for a pop of color.
Garnishes:
Garnish with chopped parsley or lemon wedges.
Pairings:
Serve with a side of roasted vegetables or a fresh salad.
Suggested side dishes:
- Roasted asparagus
- Steamed broccoli
- Caesar salad
Troubleshooting advice:
- If the fish is not cooked through after the initial 30 minutes of baking, cover with foil and bake for an additional 10-15 minutes.
- If the rice mixture falls out of the fish during cooking, make sure to tie the kitchen string tightly around the fish heads.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Crappit Heid is a traditional Scottish dish made with a whole gutted fish stuffed with oats, onions, and suet. This recipe is a modern twist on the classic dish, using rice and bacon instead of oats and suet.
Flavor profiles:
This dish is savory and flavorful, with a crispy skin and a tender, flaky fish inside. The rice mixture adds a nutty, earthy flavor, while the bacon adds a smoky, salty taste.
Serving suggestions:
Serve with a side of roasted vegetables or a fresh salad for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Scottish