Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble
I am always constantly amazed at how many people are scared to cook fish, for me it is the easiest ingredient to cook, and as I have said many times before, it is the original “fast food”. At my cookery school in France where I hold courses (when I am there, usually during the summer) I have a very popular course called “Fish without Fear” and it is always fully-booked! I show people how to shop for fish, choose fish for a certain menu or event, prepare and fillet the fish (if needed) and how to cook fish. And the most popular (and gratifying) response I always get from all my students, is just how easy it is! Now, I am not suggesting that you all go out to buy fish that needs filleting and gutting, as there are still many local fishmongers around who will do it for you, as well as some supermarket fish counters, which makes cooking fresh fish a doddle, for any day of the week.
I always use John’s fish from Delish Fish as you most of will know, it is filleted and packed in individual packets for ease of freezing and portion control, and it is easy to order it from his on-line site, and then it’ s delivered to your door. So, for this week’s Fish on Friday post, I am using a LOVELY piece of wild Scottish haddock that arrived yesterday as part of a fabulous fish hamper that John sent me. And if you think that haddock is just for frying with chips think again, as my latest recipe for Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble is truly delicious with elements of rustic elegance.
The main element of this delectable recipe is the wild Scottish haddock, of course; but, the next element is the clever use of Maldon Smoked Sea Salt as part of the coating. I LOVE Maldon salt and use it in all my cooking and baking, but this smoked salt is my current favourite when it comes to playing in the kitchen! Maldon says that their smoked salt adds an extra dimension to seasoning meat, fish and poultry, enhancing the natural flavours – I agree. They use traditional smoking methods to gently cold smoke the salt crystals, ensures a truly exciting taste – again, I agree! Its pronounced and distinctive ‘salty’ taste combined with a deliciously subtle smoky flavour, adds sophistication to your favourite dishes……yes, I concur once again and would like to think that the salt has elevated my simple one-pan fish lunch to higher and sophisticated levels!
The idea to coat my haddock with a little smoked sea salt came when I was trying to decide whether I would use normal haddock or smoked haddock for my fish lunch. And then the eureka moment came – I could keep my finnie haddie for a Cullen Skink or Kedgeree and use the smoked sea salt for a lighter smoky flavour. I pan-fried some cherry tomatoes with a pink shallot, and then added some zest and juice of lemon before throwing in a handful of parsley. Once the tomato scramble was cooked but still al-denté, I added my haddock fillet and gently fried it in the same pan. One large fillet along with my tomato scramble made for a satisfying lunch, and this new recipe is already one of my favourites.
If you fancy making this dish, then you can order your fish on-line at Delish Fish, or, why not enter my FABULOUS giveaway here: Win one of TWO packs of Fresh Wild Haddock Fillets worth over £50! I have two packs of wild Scottish haddock to give away, kindly donated by Delish Fish and the contest runs for a few more weeks yet. That’s all for today, I will be back soon with pancakes, Yorkshire puddings and some new giveaways! Have a fabulous weekend, Karen
Disclaimer: I received a hamper of Scottish fish for free from Delish Fish. I was not required to write a review, however, I like to recommend products or services I use personally and believe will be helpful for my readers. Karen S Burns-Booth
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