Haddock Back 200g

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

1. Bring the fish to room temperature.
2. 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.
3. Prepare the fish.
4. 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.
5. 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.
6. Plate.
7. 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.

👉 Order your fresh Haddock Fillet in Brussels