Wednesday, 21 September 2016

Beautifully Spiced Haddock With Chickpea And Broccoli Mash

It's been 3 days since we returned from Spain and the realisation that we can't pop down to the all inclusive buffet is just hitting us now .


  • 2 pieces haddock 
  • 3 tbsp Soured cream or natural yogurt 
  • 2 tsp garam masala
  • Good pinch salt
  • 1 tbsp other mixed herbs 
  • For the mash:
  • 10g Butter or low fat spread / mixed with the garlic 
  • 1tsp lemon juice
  • Black pepper to taste
  • 400g can chickpeas, drained 
  • I bunch of broccoli 
  • 1 tbsp of soured cream or natural 

You will need to mix  the soured  and garam masala together with the salt & combined herbs .  You can either place the haddock onto a plate and coat completely with the sour cream / yogurt mixture, leave to marinade for 10-15 mins. You could heat a grill to a moderate to high heat and cook the fish for 4-5 mins until cooked . Or as I did a pan poach the fish in the sour cream / yogurt mixture for 5-7 minutes . 

While the fish was cooking I boiled the broccoli , drained and set it aside . I heated up a can of chickpeas next I drained them and added the broccoli . I mashed them up adding in the tablespoon of soured cream or natural yogurt and spread / butter with garlic . Not forgetting the squeeze of lemon juice and grind of black pepper .

1 comment:

  1. This sounds delicious, I've never thought to do a chickpea and broccoli mash, it'll be one way of getting my eldest to eat broccoli at least.


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