In this classic New Nordic recipe, haddock fillets are baked on a bed of shredded vegetables and topped with lemon yogurt sauce and almond gremolata. A healthful one-pan fish and vegetable bake with multiple layers of flavor.
Local, seasonal, pure, simple, healthy, and cooked-from-scratch - that is the essence of New Nordic cooking. This baked haddock recipe is all that: a North Atlantic fish (local for me), baked on top of fresh fall veggies - shredded cabbage, fennel and asparagus - and topped with tangy lemon-yogurt sauce and gremolata made from almonds, lemon zest and shallots.
When I first started researching New Nordic Cuisine I wasn't sure I'd succeed in finding a recipe suitable for the home chef or for this blog. What I did find were gorgeous, earthy-looking plates of stuff that I didn't even recognize as food: tartare of Swedish horse, potatoes and pig blood, ant salt, beach grass, hay, bees-wax ice cream...you get the picture.
What exactly is New Nordic Cuisine?
The concept of "New Nordic" was developed by a bunch of Scandinavian chefs who decided to take "eating locally and sustainably" to heart - to live and cook in tune with the seasons and in harmony with nature. It's a philosophy that I love too! However it isn't easy being a strict "locavore," especially when you're a chef that lives in Denmark, Finland, Norway, Iceland or Sweden - where the winters are relentlessly long and frigid. Still, for many chefs, the challenges of the native climate have spurred their creativity and intensified their resolve to cook what nature has to offer.
One of the world's top restaurants - Noma, in Copenhagen - is strictly New Nordic. In fact Noma's co-founders Claus Meyer and Rene Redzepi spearheaded the New Nordic Movement. In 2004, they got a group of top Scandinavian chefs together to discuss the future of Nordic Cuisine, and they drafted The New Nordic Kitchen Manifesto.
Some key points of New Nordic Ideology:
- "Base our cooking on ingredients and produce whose characteristics are particularly excellent in our climates, landscapes and waters and to reflect the changing of the seasons in the meals we make."
- "Combine the demand for good taste with modern knowledge of health and well-being."
- "Promote animal welfare and a sound production process in our seas, on our farmland and in the wild."
How To Make This Baked Haddock and Vegetables:
Everything cooks in the oven in one baking pan. The veggies - shredded cabbage, fennel and asparagus - need more cooking time than the fish, so they go into the oven first. After 15 minutes, the fish is added on top of the half-cooked veggies. Almond gremolata is sprinkled on top, the pan goes back into the oven for 10 minutes, and dinner is ready.
I think about the New Nordic ideology whenever we have this for dinner - appreciating the freshness, purity, simplicity and seasonality of all the ingredients as I enjoy the wonderful flavors of the meal.
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Here's the New Nordic Baked Haddock recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.Print
This recipe first appeared on Panning The Globe in September 2014. The post was updated on September, 2020 with added nutritional information, clarifying details to the written post and a new name to more accurately describe the dish (it was previously titled “New Nordic Haddock On Shredded Vegetables). Also, based on feedback, the initial cooking time for the vegetables has been increased from 10 minutes to 15.