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Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad
Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad

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Drink water, not other drinks. Soda and coffee, when consumed in moderation, aren’t that bad. Getting all your hydration from them is a awful idea. Choosing water instead of other beverage adds to your body’s health and allows it stay hydrated. You’re also cutting hundreds of calories away from your diet— without having to resort to terrible tasting diet food. Water is ordinarily one of the keys to really losing weight and leading a healthful lifestyle.

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We hope you got benefit from reading it, now let’s go back to smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad recipe. To make smoked paprika-lemon-cracked black pepper crumbed haddock with chefmrstorm’s summer salad you need 19 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad:
  1. Prepare Breadcrumbs Mix
  2. You need 2 Large Lemon(Juice and Zest)
  3. Prepare 10 g Cracked Black Pepper
  4. Get 1 Tsp Smoked Paprika
  5. Prepare 5 Slices Bread (crusts cut off)
  6. Use 1/2 Fresh Lime juice
  7. Get 50 g Butter
  8. Use Salad/Dressing Ingredients
  9. Take 20 g Radish(Sliced)
  10. Take 2 Courgettes(Ribboned)
  11. Use 1 Mango(Cubed)
  12. Take 30 g Sugar-Snaps(Halved)
  13. Use 15 g Pomegranate Seeds
  14. Get 1 Red Onion
  15. Prepare Dressing
  16. Provide 1 Large Orange(juice only)
  17. Use 1 Tsp Ginger Puree
  18. Provide 1 Tsp Chilli Flakes
  19. Take Seasoning(Salt&Pepper)
Instructions to make Smoked Paprika-Lemon-Cracked Black Pepper Crumbed Haddock with ChefMrstorm’s Summer Salad:
  1. To make Breadcrumbs mix: mix the lemons and cracked pepper. Then soak the bread in the mix and let it rest for 10 seconds. Then oven cook until crispy(3-4mins). Let it cool down before blending.
  2. Melt the butter for 30 seconds and add to the crumb mixture. Add smoked paprika and mix in thoroughly till the paste-like texture is achieved.
  3. Dry out excess water from the fillets using a kitchen towel. Drizzle 1/2 lime juice and a tsp of light soy sauce (optional). Add the crumb mix on the skin end of the fillet tightly.
  4. Preheat oven at 180’C. Cover the fillet loosely with foil. Place in the top rack and cook for 10 mins. Remove the cover and cook for another 10mins.
  5. Serving Suggestions

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