LandScape Craft and Cookery Special

FLAKY AND SUCCULENT
With its firm white flesh and delicate flavour,
haddock lends itself to a variety of light and
tasty dishes for spring suppers
Haddock with
herbs and lemon
Serves 2
280g fresh boneless haddock fillets
2 garlic cloves, peeled:
1 sliced, 1 crushed
2 tbsp dill, chopped
2 tbsp mint, chopped
zest and juice of 1 lemon,
plus wedges to serve
5 tbsp extra virgin olive oil
2½ tbsp cider vinegar
sea salt and black pepper
steamed asparagus, to serve
Preheat the grill to medium and line a grill tray with
tinfoil. Scatter the sliced garlic clove onto the tray.
Place the fish, skin down, on top of the garlic. In a
bowl, mix together the herbs, zest and juice of the
lemon, and the oil, then season with salt and
pepper. Coat the fish with half the mixture, then
whisk the vinegar into the remaining liquid with a
fork. Whisk in the crushed garlic and set aside.
Grill the fish for 8-10 mins until the flesh is milky
white and firm. Transfer each piece of fish to a
serving plate and accompany with the steamed
asparagus. Pour the remaining dressing mixture
over the fish and serve with lemon wedges.
Smoked haddock paté
Makes 4
280g smoked haddock
fillets
2 shallots, peeled
and chopped
80g double cream
zest and juice of 1 lemon
1 tbsp small capers
1 tbsp flat leaf parsley,
chopped
3 tbsp butter, melted
sea salt and black pepper
sourdough bread,
to serve
Place the haddock in a saucepan and cover with boiling water. Poach, by simmering
for 6-10 mins until cooked through, then drain and allow to cool. Pull the skin away
from the fish and discard.
Place the fish in a bowl and add the shallots. Mix in the cream. Add the lemon
zest and juice into the mix and stir in the capers and parsley. Season with salt and
pepper. Divide the mixture between four ramekins and chill for 30 mins.
Pour the melted butter onto the top of each ramekin, dividing it equally. Chill for
at least 30 mins. Serve with the sourdough bread.
• Recipes: Liz O'Keefe • Photography: Food & Foto
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