Wow! So easy and soooooo good. the rich, opulent but tangy sauce absolutely makes this dish and the fish is light and really flavoursome. So easy, no mess, such a wonderful mid-week treat – we’ll be having this again…and again!!!! But be warned: too much sauce is not good for you!!!! Thanks Martin (bro) for sharing this one!
What you need…
4 smoked haddock fillets, around 250g each
Splashes of rapeseed oil
8 garlic cloves, unpeeled
Handful of thyme sprigs
1 shallot, peeled and finely chopped
2 tablespoons cider vinegar
30ml double cream
100g unsalted butter, chunked
2 teaspoons wholegrain mustard
Sea salt and black pepper
4 large handfuls of samphire, to serve
What to do…
Preheat your oven to 200°c / 400°f / gas 6.
First prep your fish fillets. For each haddock fillet, rip a large sheet of foil and rub over a little rapeseed oil. Pop the fish into the middle and drizzle over a little more oil. On top, place some thyme sprigs and two garlic cloves and then liberally season with black pepper. Bring the sides of the foil together, scrunching them to create a sealed parcel.
Tip your shallot, cider and cider vinegar into a saucepan and bring to the boil. Simmer rapidly until the liquid has reduced right down – practically to nothing.
About when the liquid has reduced by half, pop the fish parcels into the oven and cook for 10 minutes.
Whilst the fish is cooking, return to the sauce. Once its reduced to practically nothing, stir in the cream and then, over a low heat, whisk in the butter, one chunk at a time. Once it’s all incorporated, stir in the mustard, season the sauce with sea salt and black pepper, taste (wow!) and adjust the seasoning if necessary. Keep warm.
In another saucepan, bring unsalted water to boil, pop the samphire into a steamer and steam over the water for just 2 minutes.
Lift your haddock fillets from their parcels onto warmed plates and pour over the cooking juices (very yummy). Plonk or arrange the samphire to the side of the fish and then pour over a little sauce, pouring the rest into a serving jug to be placed in the middle of the table and fought over!!!!! Enjoy – I promise you will!
We’re a bit of a saucy family(!) – Sunday roast for instance requires over a litre of gravy for just four us! Hence, when I looked at this recipe, I doubled the sauce….then I saw how much butter went into it – wow: heart attack stuff! That said, most of the sauce disappeared! The recipe above is for the original quantities not the Cindy version!
I used samphire but Nathan serves his with sea spinach. We also had parmentier potatoes (oven-roasted chunked red potatoes swirled in olive oil, dried rosemary, chopped garlic and sea salt).
My bro! He recommended the dish. He did mention something about the amount of butter…..anyway, damned fine recommendation Martin….who in turn was inspired by Nathan Outlaw.
Really easy and such a star of a recipe.