Baked pesto haddock with roasted red Florence onions, cherry tomatoes and wild rice
Bruno Albouze · ♥ 1.3K likes · 25.6K views · 6 min video
Read about fillet in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Cook the wild rice in chicken stock, vegetable stock or water, more than 40 minutes, until all the moisture is gone; finish with a little butter.
- wild rice
- chicken stock, veggie stock or water
- red of Florence onions
- olive oil
- butter
- salt
- pepper
- herbs
Sear the red onions in olive oil and butter with salt, pepper and herbs about 10 minutes.
- cherry tomatoes
Finish in the oven, roasting 45 minutes until caramelized; add the cherry tomatoes and roast 10 minutes more.
- butter
- olive oil
- fleur de sel
- pepper
- pesto
Rub the fillet with olive oil, season generously with fleur de sel and pepper and top with pesto.
Bake at 430F for 8 minutes; done when a toothpick goes through easily and it flakes with a fork and turns white; do not overcook.