1 kg of frozen haddock, thawed
3 tablespoons of butter at room temperature
1 small onion (50 g), finely chopped
3 tablespoons of cornstarch
2 cups of milk (480 ml)
1/2 teaspoon of turmeric
1/2 teaspoon of grated lime zest
1 cup of chopped nuts (100 g)
Whole nuts for garnish
1 kg of frozen haddock, thawed
3 tablespoons of butter at room temperature
1 small onion (50 g), finely chopped
3 tablespoons of cornstarch
2 cups of milk (480 ml)
1/2 teaspoon of turmeric
1/2 teaspoon of grated lime zest
1 cup of chopped nuts (100 g)
Whole nuts for garnish
Soak the haddock in cold water for about 1 hour
Drain
Cut it into 10 cm pieces
Arrange on a large refractory dish and reserve
Preheat the oven to 180°C (medium)
In a large pan, melt the butter over low heat, add the onion and cook, stirring occasionally, until soft (3 minutes)
In a small bowl, dissolve the cornstarch in milk and add it to the pan
Add the remaining ingredients and cook, stirring constantly, until the mixture thickens
Pour over the haddock
Place in the preheated oven until, when tested with a fork, the fish flakes easily (about 10 minutes)
Garnish with whole nuts and serve immediately