Ingredients with Measurements:
- 2 large haddock heads, cleaned and scaled
- 1 cup cooked rice
- 1 cup chopped mushrooms
- 1/2 cup chopped onion
- 1/4 cup chopped parsley
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
Special equipment needed:
- Large pot for boiling the haddock heads
- Skillet for sautéing the mushrooms and onions
- Baking dish for baking the stuffed haddock heads
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a large pot, bring water to a boil and add the haddock heads. Cook for 10 minutes or until the flesh is tender.
c. Remove the haddock heads from the pot and let them cool.
d. In a skillet, melt the butter over medium heat. Add the mushrooms and onions and sauté until they are tender.
e. Add the cooked rice, parsley, salt, and black pepper to the skillet and stir until well combined.
f. Stuff the haddock heads with the rice mixture and place them in a baking dish.
g. Sprinkle breadcrumbs over the stuffed haddock heads.
h. Bake for 20-25 minutes or until the breadcrumbs are golden brown.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
5. Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 2-4 people.
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Instead of haddock heads, you can use any other fish heads or fillets.
- Instead of rice, you can use quinoa or couscous.
- Instead of mushrooms, you can use any other vegetables such as bell peppers or zucchini.
Variations:
- You can add grated cheese to the rice mixture for a cheesy flavor.
- You can add cooked shrimp or crab meat to the rice mixture for a seafood twist.
Tips and tricks:
- Make sure to clean and scale the haddock heads properly before cooking.
- Be careful not to overstuff the haddock heads with the rice mixture.
- You can use a toothpick to secure the haddock heads closed while baking.
Storage instructions:
- Store any leftover stuffed haddock heads in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed haddock heads in a baking dish and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed haddock heads on a bed of greens for a colorful presentation.
Garnishes:
- Garnish with chopped parsley or lemon wedges for a fresh touch.
Pairings:
- Serve with a side of roasted vegetables or a salad for a complete meal.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the stuffing is too dry, add a tablespoon of chicken broth or water to moisten it.
Food safety advice:
- Make sure to cook the haddock heads thoroughly to avoid any foodborne illnesses.
Food history:
- Crappit Heid is a traditional Scottish dish that originated in the fishing villages of the northeast coast of Scotland.
Flavor profiles:
- The stuffed haddock heads have a savory and slightly salty flavor from the fish and rice mixture.
Serving suggestions:
- Serve the stuffed haddock heads with a glass of white wine or a cold beer.
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Region: Scottish