Pecan Pie with Haddock

Name: Pecan Pie with Haddock
Yield: 12
Ingredients: 2 kg of frozen haddock; 1/3 cup of unsalted butter, at room temperature (60 g); 1 small onion, finely chopped (50 g); 1/3 cup of cornstarch (30 g); 4 cups of milk (960 ml); 1 tablespoon of earthy ground (cumin); 1/2 tablespoon of grated lime zest; 2 cups of chopped pecans (200 g); Pecan halves (for garnish)

1
2 kg of frozen haddock
2
1/3 cup of unsalted butter, at room temperature (60 g)
3
1 small onion, finely chopped (50 g)
4
1/3 cup of cornstarch (30 g)
5
4 cups of milk (960 ml)
6
1 tablespoon of earthy ground (cumin)
7
1/2 tablespoon of grated lime zest
8
2 cups of chopped pecans (200 g)
9
Pecan halves (for garnish)

Ingredients

1
2 kg of frozen haddock
2
1/3 cup of unsalted butter, at room temperature (60 g)
3
1 small onion, finely chopped (50 g)
4
1/3 cup of cornstarch (30 g)
5
4 cups of milk (960 ml)
6
1 tablespoon of earthy ground (cumin)
7
1/2 tablespoon of grated lime zest
8
2 cups of chopped pecans (200 g)
9
Pecan halves (for garnish)

Directions

1
The evening before, leave the haddock in the refrigerator to thaw
2
The next day, soak it in water for 1 hour
3
Drain
4
Cut the haddock into 10 cm pieces and place them in a large serving dish. Reserve
5
Preheat the oven to 180°C (medium)
6
In a large saucepan, melt the butter over low heat
7
Add the onion and cook until it starts to brown
8
In a separate bowl, whisk together the cornstarch and milk until smooth
9
Add to the onion mixture
10
Add the earthy ground, lime zest, and pecans
11
Cook, stirring constantly, until the mixture thickens and comes to a boil
12
Pour over the haddock and bake in the preheated oven
13
Bake for about 10 minutes or until the fish flakes apart when pierced with a fork
14
Garnish with pecan halves and serve
15
354 calories per serving