Roding I Kapprock

An unusual zoay to serve haddock, Roding I Kapprock (rch-ding ee cap-roke) is sure to appeal to the entire family. Serve with a tomato and cucumber salad and a well-chilled white wine, such as Liebfrawnilch.

4 small haddock fillets, skinned

1 tablespoon lemon juice

1 tablespoon butter

1 oz. butter

1 small onion, finely chopped

2 oz. button mushrooms, wiped clean and finely chopped

1 small green pepper, white pith removed, seeded and chopped

2 medium-sized tomatoes, blanched, peeled and chopped

2 ½ oz. cooked long-grain rice

2 teaspoon salt teaspoon cayenne pepper

Lay the fish fillets flat on a working surface and sprinkle them with the lemon juice. Set aside. To make the stuffing, in a medium- Three exciting fish dishes to try, Rock Salmon -with Cayenne Sauce, Roding I Kapprock and Rodaballo de Fiesta – truly international – are excellent served at dinner parties.

In a medium sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the mushrooms, green pepper, tomatoes, rice, salt and cayenne and continue cooking for 3 minutes.

Remove the pan from the heat. With a teaspoon, spoon equal amounts of the mixture on to the centre of each fish fillet.

Roll over the fillets to enclose the filling. Set aside.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Cut out 4 squares of aluminium foil, each large enough to enclose a fish parcel. Using the tablespoon of butter, grease the dull side of each foil square. Carefully arrange a fish parcel on each foil square, folding the foil over to completely enclose it.

Place the parcels on a baking sheet and put the sheet in the oven. Bake for 20 to 30 minutes or until the flesh flakes easily when tested with a fork. Remove the sheet from the oven and open the foil parcels.

Serve the fish immediately, in the foil.

A deliriously different vegetable dish from Scandinavia, Rodkaal (rchd-kahl), red cabbage flavoured with pears and caraway seeds, is a marvellous accompaniment to boiled or casseroled beef.


1 oz. plus

1 teaspoon butter, cut into small pieces

1 small red cabbage, coarse outer leaves removed, washed and finely shredded — teaspoon caraway seeds

2 teaspoon salt :1 teaspoon black pepper

2 fl. oz. red wine vinegar

2 tablespoons redcurrant jelly

2 firm pears, peeled, cored and coarsely chopped

1 tablespoon soft brown sugar

Preheat the oven to cool 300°F (Gas Mark 2, 150°C).

With the teaspoon of butter, grease a medium-sized ovenproof casserole. Put the cabbage in the casserole and sprinkle over the caraway seeds, salt, pepper and the remaining butter.

Pour over the wine vinegar and cover the casserole. Place the casserole in the oven and braise the cabbage for U hours, checking occasionally to ensure that it docs not become too dry. If more liquid is necessary, add a tablespoon of water.

Remove the casserole from the oven and stir in the redcurrant jelly and chopped pears. Re-cover the casserole, replace it in the oven and cook for a further 30 minutes, or until the cabbage and pears are tender. Remove the casserole from the oven, stir in the sugar and serve immediately.

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