Photo: Eiliv Sonas Aceron
James Martin's saffron haddock recipe
9 ingredients
10 min + 30 min
4 people
openrecipes
Add a touch of luxury with saffron and asparagus with James Martin's haddock recipe. You're eating the most expensive spice in the world, so make the most of it!
Estimated Nutrition (whole recipe, rough)
607
Calories
40g
Protein
26g
Fat
55g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 Milk
- ml Good pinches of saffron
- 2 150g natural smoked haddock fillets, pin bones and skin removed
- 4 New potatoes, unpeeled
- 400 Double cream
- g Chopped chives
- 50 Chopped dill
- ml Asparagus spears, woody ends snapped off
- 2 Unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes