Haddock fillets with a beetroot puree and garlic cream

Haddock fillets with a beetroot puree and garlic cream

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  • 4
  • Easy
  • Carb Conscious Pescatarian
  • 20 minutes
  • 40 minutes
  • Hartenberg Weisser Riesling 2008


  • 1 bulb garlic
  • 2 T olive oil, plus extra for rubbing
  • Sea salt and freshly ground black pepper
  • 8 medium beetroots, quartered
  • 4 haddock fillets
  • 1 cup milk
  • 1 cup cream

Cooking Instructions

Preheat the oven to 180°C.
Rub the bulb of garlic with a little olive oil and sprinkle with sea salt. Place on a baking tray and roast for 40 minutes, or until soft and fragrant.
Meanwhile, cook the beetroot in rapid boiling water until tender. Drain, then purée with the remaining olive oil and seasoning, to taste, until you have a coarse textured purée.
Transfer to a clean saucepan over a medium to low heat and slowly reheat. In a frying pan over a medium to low heat, place the haddock fillets and the milk and slowly fry for 5 minutes, or until the liquid is reduced.
Spoon the warm beetroot purée into 4 dishes and top each with a warm haddock fillet.
Squeeze out the soft, sweet pulp from the garlic and combine with the cream. Drizzle over the haddock and beetroot. Season to taste and serve warm.

Per serving: 2063.2 kJ, 28.8 g protein, 34.6 g fat, 13.8 g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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