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Recommendation to Producing 5-Star Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad

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Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad

We hope you got insight from reading it, now let's go back to smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad recipe. You can cook smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad using 19 ingredients and 5 steps. Here is how you do it.

To prepare an extraordinary Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad, below are the materials needed:

  1. Prepare of Breadcrumbs Mix.
  2. You need 2 of Large Lemon(Juice and Zest).
  3. You need 10 g of Cracked Black Pepper.
  4. Use 1 Tsp of Smoked Paprika.
  5. Provide of 5 Slices Bread (crusts cut off).
  6. Prepare 1/2 of Fresh Lime juice.
  7. Prepare 50 g of Butter.
  8. Get of Salad/Dressing Ingredients.
  9. You need 20 g of Radish(Sliced).
  10. Prepare 2 of Courgettes(Ribboned).
  11. Prepare 1 of Mango(Cubed).
  12. Prepare 30 g of Sugar-Snaps(Halved).
  13. Get 15 g of Pomegranate Seeds.
  14. Provide 1 of Red Onion.
  15. You need of Dressing.
  16. Provide 1 of Large Orange(juice only).
  17. Prepare 1 Tsp of Ginger Puree.
  18. Provide 1 Tsp of Chilli Flakes.
  19. Prepare of Seasoning(Salt&Pepper).

After preparing the ingridients, next you are good to cook your 5-star Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad by following the guidances below:

  1. To make Breadcrumbs mix: mix the lemons and cracked pepper. Then soak the bread in the mix and let it rest for 10 seconds. Then oven cook until crispy(3-4mins). Let it cool down before blending..
  2. Melt the butter for 30 seconds and add to the crumb mixture. Add smoked paprika and mix in thoroughly till the paste-like texture is achieved..
  3. Dry out excess water from the fillets using a kitchen towel. Drizzle 1/2 lime juice and a tsp of light soy sauce (optional). Add the crumb mix on the skin end of the fillet tightly..
  4. Preheat oven at 180’C. Cover the fillet loosely with foil. Place in the top rack and cook for 10 mins. Remove the cover and cook for another 10mins..
  5. Serving Suggestions.

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Recipe : Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad

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