non-vegetariannut-free
new_england
Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
60 min
1170 cal
31gProtein
106gCarbs
71gFat
3Recipes
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Creamy haddock au gratin, a soul-satisfying and protein-packed dinner!
Tender, flaky haddock fillets baked in a rich, creamy cheddar cheese sauce and topped with golden, buttery breadcrumbs. A comforting New England classic that's surprisingly easy to make for a weeknight dinner.
Serving size: 1 fillet
Perfectly tender boiled potatoes, a simple and versatile side dish. They're a fantastic base for salads, mashed potatoes, or can be enjoyed on their own with a bit of butter and salt. Ready in under 30 minutes!
Serving size: 227 g
Perfectly tender-crisp steamed broccoli florets, ready in under 10 minutes. A simple, healthy, and versatile side dish that pairs well with almost any main course.
Serving size: 1 cup
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Creamy haddock au gratin, a soul-satisfying and protein-packed dinner!
This new_england dish is perfect for dinner. With 740.59 calories and 51.67g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pat the haddock fillets completely dry with paper towels, arrange them in a single layer in the prepared dish, and season lightly with salt and pepper.
In a medium saucepan over medium heat, melt 3 tablespoons of the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth paste (a roux). This cooks out the raw flour taste.
Gradually pour in the milk while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Stir in the shredded cheddar cheese, 0.75 tsp salt, 0.25 tsp black pepper, 0.25 tsp of the paprika, and the Worcestershire sauce. Continue stirring until the cheese is completely melted and the sauce is smooth and velvety.
Pour the cheese sauce evenly over the haddock fillets, ensuring they are fully covered.
In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and the remaining 0.25 tsp of paprika. Mix well until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the cheese sauce.
Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork and the topping is golden brown and bubbly. The internal temperature of the fish should reach 145°F (63°C).
Remove from the oven and let the dish rest for 5 minutes. This allows the sauce to set slightly. Garnish with fresh parsley before serving.
Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.
Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.
Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.
Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.
Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.
Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.
Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.
Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.
Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.
Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.
Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.