Highliner
English Style Haddock Poutine
.jpg?height=600&auto=webp&format=pjpg)
Enjoy an innovative twist on a Canadian classic—Poutine with our mouthwatering English-style Battered Haddock. Our rendition features golden, crispy frozen fries that are effortlessly prepared, topped with melty cheese curds, and smothered in a rich and savoury brown butter gravy. Finish with a flourish of fresh chopped scallions and a side of tangy tartar sauce, perfectly complementing the succulent haddock resting atop the indulgent pile of Poutine.
Serves: 5
Serves: 5Prep time: 10 mins
Prep time: 10 minsCook time: 14-22 mins
Cook time: 14-22 mins.jpg)
Ingredients
Preparation
- 5 ea Signature Cuts English Style Battered Haddock
- 800 g Frozen French Fries
- 225 g Cheese Curds
- 1/2 cup Scallions, chopped
- 1 cup Tartar Sauce
Brown Butter Gravy
- 55 g Unsalted Butter
- 50 g Onion, finely chopped
- 10 g Garlic, minced
- 55 g All Purpose Flour
- 500 mL Chicken Stock
- 10 g Dijon Mustard
- 2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
Tips from the chef: To make this dish even easier to prepare try substituting your favourite pre made gravy or gravy mix to cut down on preparation time.
- Prepare the Haddock and the French fries on separate pans, in a preheated oven and according to their package instructions.
- For the Brown Butter Gravy: Warm the butter in a small sauce pan over a medium-high setting. As the butter separates skim any milk solids off of the top of the butter. Continue to cook the butter until browned, nutty and toasty, approximately 5-7 minutes. Add the onions to the browned butter and cook for two minutes. Add the garlic, stir well and cook for an additional one minute before adding the flour. Stir the flour into the butter and onion mixture and cook, stirring often, over a medium setting for approximately two minutes. Slowly whisk in the chicken stock, adding approximately 100ml at a time and whisking well before each addition. Add the Dijon mustard and continue cooking, stirring often, until the desired viscosity is achieved. Season with the salt and pepper and reserve.
- To Assemble & Finish: Remove the pan of French fries from the oven approximately 2-3 minutes before they're finished cooking. Evenly distribute the cheese curds over the fries, return to the oven, and continue cooking for approximately 3 minutes, oruntil the fries are golden brown and crispy and the cheese curds are mostly melted. Transfer the fries n' curds to a serving plate (if desired). Garnish liberally with reserved gravy and all of the scallions. Top the poutine with fully cooked portions of Haddock and serve with tartar sauce on the side.
