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Beer Battered Haddock With Autumn Harvest Caesar https://www.metro.ca/userfiles/image/recipes/beer-haddock-harvest-caesar-12197.jpg PT25M PT25M PT50M
Cook High Liner® Beer Battered Haddock in air fryer or oven, per package instructions.Boil clean and cut kale in the boiling water for 30 seconds. Strain and place in an ice bath to prevent over cooking.Slice acorn squash into half moons. Peel and cut parsnips into cubes. Toss with olive oil salt & pepper and roast at 400F until tender. Place on separate sheet pans to better control the roasting and roast for Roughly 20min. Remove from oven and cool to room temp.Toss kale, parsnips and parmesan in dressing and present on a platter. Top with acorn squash, pecans and battered haddock.Source : High Liner® Foods Inc.
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For the fish: 4 High Liner® Beer battered wild caught Haddock Fillets, Signature Cuts For the salad: 2 bunch kale (cleaned and cut into 2 inch pieces) 1 acorn squash 4 parsnips 3 tablespoons Parmesan (grated) 1 cup pecans (toasted) 1/2 cup caesar dressing
Beer Battered Haddock With Autumn Harvest Caesar

Beer Battered Haddock With Autumn Harvest Caesar

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4
Main course
0:25
Preparation
0:25
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the fish:
  • 4
    High Liner® Beer battered wild caught Haddock Fillets, Signature Cuts

  • For the salad:
  • 2 bunch
    kale (cleaned and cut into 2 inch pieces)
  • 1
    acorn squash
  • 4
    parsnips
  • 3 tablespoons
    Parmesan (grated)
  • 1 cup
    pecans (toasted)
  • 1/2 cup
    caesar dressing
Imprimer ma sélection

Preparation

Cook High Liner® Beer Battered Haddock in air fryer or oven, per package instructions.

Boil clean and cut kale in the boiling water for 30 seconds. Strain and place in an ice bath to prevent over cooking.

Slice acorn squash into half moons. Peel and cut parsnips into cubes. Toss with olive oil salt & pepper and roast at 400F until tender. Place on separate sheet pans to better control the roasting and roast for Roughly 20min. Remove from oven and cool to room temp.

Toss kale, parsnips and parmesan in dressing and present on a platter. Top with acorn squash, pecans and battered haddock.

Source : High Liner® Foods Inc.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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