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Oven-roasted smoked haddock

18th July 2016 - Recipes

Quick recipe finder Oven-roasted smoked haddock

Smoked haddock and black pudding packs a punch in this delicious recipe.

By From Something for the Weekend

Ingredients

For the haddock

For the cauliflower purée

To serve

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Put each haddock fillet on a piece of aluminium foil or greaseproof paper. Top with a piece of butter and season with freshly ground black pepper and lemon juice. Bring the edges of the greaseproof paper together and fold to form a sealed parcel.

  3. Repeat the process with the remaining haddock, butter, freshly ground black pepper and lemon juice. Transfer the parcels to a baking tray and bake in the oven for 15 minutes.

  4. Heat the oil and butter in a heavy-based frying pan and fry the black pudding for 2-3 minutes, or until crisp on the outside.

  5. Cook the cauliflower in boiling water until tender. Drain and place the cauliflower into a food processor with some of the vegetable stock. Blend until smooth. (You may need to add all of the stock.) Add the mustard and cream and season with salt and pepper.

  6. Spoon some of the purée onto a plate, place the pudding on top and top with the fish. Garnish with a few snipped chives.

Smoked haddock chowder with leeks and sweetcorn

This recipe is from…

Something for the Weekend

Something for the Weekend

04/12/2011

BBC Two

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