Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble
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| 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. |
