Recipe: Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Recipe: Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Recipe:

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Recipe: Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

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.

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

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.

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

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!

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

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.

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

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
Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Serves 1
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Fish
Meal type Lunch, Main Dish, Snack, Starter
Misc Serve Hot
Occasion Casual Party, Easter, Formal Party, Valentines day
Region British
By author Karen S Burns-Booth
An elegant and rapid way to cook fresh fillets of haddock - the smoked sea salt crust adds to the delicate taste of the fish without overpowering it. Served on a bed of cherry tomatoes and pink shallots with a parsley and lemon jus, this delightful fish recipe would make a lovely light lunch or starter for a dinner party. (Adjust the quantities if serving as a starter or a fish course)

Ingredients

  • 2 teaspoons rapeseed oil
  • 1 teaspoon plain flour
  • 1 wild haddock fillet (100 to 150g, skinned and boned)
  • 1/4 teaspoon Maldon smoked sea salt
  • zest and juice of half a lemon
  • 1 tablespoon finely chopped fresh parsley
  • 10 cherry tomatoes (halved)
  • 1 small pink shallot (peeled and very finely diced)
  • black pepper
  • parsley and lemon juice to serve

Note

An elegant and rapid way to cook fresh fillets of haddock - the smoked sea salt crust adds to the delicate taste of the fish without overpowering it. Served on a bed of cherry tomatoes and pink shallots with a parsley and lemon jus, this delightful fish recipe would make a lovely light lunch or starter for a dinner party. (Adjust the quantities if serving as a starter or a fish course)

Directions

Step 1 Mix the smoked sea salt and flour together and coat the haddock fillet with it on both sides.
Step 2 Heat 1 teaspoon of oil in a large frying pan and add the shallots, tomatoes, lemon zest, juice and parsley and fry for 3 to 5 minutes, or until the shallots are cooked and the tomatoes are soft but still whole. Push them to one side of the pan, adjust seasoning with salt and pepper and add the other teaspoon of oil.
Step 3 Fry the haddock in the oil for 3 to 5 minutes on one side (depends on the thickness) before carefully turning over and frying for a further 3 to 5 minutes on the other side.
Step 4 Spoon the tomato scramble into a heated bowl, then carefully place the haddock on top, garnish with parsley and squeeze some more lemon juice over the top, serve immediately.
Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble

More Lavender and Lovage Haddock Recipes:

5:2 Diet Plan for Weekly Fast Days: Low-Calorie Haddock Goujons with Garlic Panko Crumb (Recipe)

Haddock

Comments

  1. Susan says

    That looks delicious Karen…I had something similar last night…same fillet of haddock over leeks and peas, was lovely too.

  2. says

    great looking, healthy meal there Karen. I love the salty crust but for me the star is the tomato scramble… I love that kind of stuff so much… beautiful x

  3. Judith Allen says

    I’ve never heard of smoked salt before, but I’m sure my partner would love this recipe. I’m not a fish fan, but she is, so likes quick and easy as it’s just her eating it. Lovely idea.

  4. Andrew Petrie says

    I really like the idea of coating the Haddock with smoked sea salt and the cherry scramble is a great addition.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>