Recipe: Haddock Fillet with Brown Butter, Lemon, and Toasted Almonds
The'Icelandic haddock
Here is the signature recipe from our Brussels fishmonger: haddock loin with lemon-scented brown butter, sprinkled withtoasted flaked almonds and flat-leaf parsley. Prête en 25 minutes, élégante, sans prise de tête.
📋 At a glance
- For
- Preparation
- Cooking
- Difficulty
- Material
🛒 Ingredients
For fish
- 2 200 g Khachane haddock loin (MSC, Iceland)
- 30 g high-quality unsalted butter (ideally farm butter)
- 1 organic untreated lemon (zest + 2 tbsp juice)
- 2 tbsp sliced almonds
- 2 tbsp chopped flat-leaf parsley
- 1 drizzle of extra virgin olive oil
- Fleur de sel and freshly ground black pepper
For the side dish (your choice)
- Léger : steamed green asparagus, drizzle of olive oil
- Comforting
- Crunchy
👨🍳 Preparation
- Bring the fish to room temperature.
- Preheat the oven to 180 °C (fan oven). Toast the flaked almonds in a small dry frying pan for 2-3 minutes, stirring constantly, until golden brown and fragrant. Set aside off the heat.
- Prepare the fish.
- Enfournez 10 à 12 minutes depending on the thickness. The flesh is cooked when it flakes away in pearly petals with a fork. Definitely no more than that—haddock is more delicate than cod and dries out quickly.
- Pendant la cuisson, le beurre noisette. Melt the butter in a small saucepan over medium heat. Let it foam, then gently brown until light amber color and a toasted hazelnut aroma (3-4 minutes — keep an eye on it, it goes fast). Remove from the heat immediately, then add the grated lemon zest and the final spoonful of juice.
- Plate.
- Servez immédiatement, served with your choice of side.
💡 Fishmonger's tips
- Do not overcook
- Stovetop version
- Almond-free? Replace with toasted pine nuts or crushed hazelnuts. You can also add a few drained capers for a tangy touch.
- For children
- Reheating
🍷 The perfect pairing
Brown butter calls for an aromatic yet fresh white wine. Go for a Sauvignon de Loire (Sancerre, Pouilly-Fumé) for citrusy tension, or a Chablis Premier Cru if you want mineral roundness. More original: a farmhouse dry cider which pairs wonderfully with roasted almonds.
🐟 Why choose our Haddock Loin?
Our haddock comes from the cold waters ofIslande et des Féroé (FAO zone 27), sustainably caught and MSC certifiedSelected from thick loins (150-500 g), skinless and boneless (max 1 bone/kg, ≤1 cm), portioned into 200 g servings by our fishmongers in Brussels. No added water, no preservatives — fish in its purest form.