Ingredients
Poppets
800gm skinless haddock fillets
2-3 slices bread, crumbed
1 large egg
2 cloves garlic, crushed
¼ cup chopped parsley
60gm strong cheese, grated
Sauce
400gm can chopped tomatoes
1 Tblsp tomato paste
½ cup wine
240gm (dry) linguine
Method
Chop the haddock, and squeeze out any excess moisture.
Place the haddock, egg, garlic, parsley and cheese in a mixing bowl.
Mix well. Add half the breadcrumbs and mix again.
Keep mixing in breadcrumbs until the mixture is firm.
Take large teaspoonfuls of the fish mixture and compress into balls.
Roll the balls in a little flour.
Start the linguine cooking, according to the instructions on the pack.
Heat a large frying pan with a tablespoon of oil.
Fry the poppets in the oil until they are nicely browned all over.
Remove the poppets from the pan.
Drain off any excess oil from the pan.
Tip the chopped tomatoes and paste into the frying pan, and boil until
the sauce is reduced.
Stir the wine into the sauce.
Add the poppets back into the pan.
Heat through.
Serve with linguine and a fresh salad.
The poppets can be made up to a day ahead. They make excellent party snacks.
