Cornish haddock with sea beet soup and olive oil

Dark green and glossy, sea beet is like spinach and can be found wild along the British coastline. Watercress makes a good substitution if you can't get a hold of sea beet for this seafood soup. This is a spectacular haddock recipe from Nathan Outlaw that can easily make a main meal for two.

First published in 2015
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Ingredients

Metric

Imperial

Cornish haddock

Sea beet soup

Equipment

  • Blender

Method

1
To make the soup, heat 1 tsp of the oil in a saucepan. Place the sliced onion and chopped garlic in the pan and cook for 1 minute or until the onion is translucent
2
Slice the peeled potato, add to the pan and cover with the vegetable stock. Simmer until the potato is cooked and transfer to a blender
3
Add 1 tsp of vegetable oil to a frying pan with the well-washed sea beet. Quickly fry until the sea beet wilts
  • 1 tsp vegetable oil
  • 1000g of sea beet
4
Add the sea beet to the soup base in the blender and blend for 3 minutes or until smooth. Taste and season with salt and pepper accordingly
5
Chill the soup in a bowl set over ice to retain the green colour. Place in the fridge until required
6
Preheat the oven to 220°C/gas mark 7
7
To cook the Cornish haddock, heat a non-stick pan over medium heat and add enough olive oil to coat the base of the pan. When the oil is hot, place the haddock presentation-side down into the pan
8
Allow the haddock to golden slightly and then place in the hot oven for 3 minutes
9
Remove from the oven and flip the haddock over. Continue to cook the fish for 1 minute
10
Season the haddock with the sea salt, and add a drizzle of good-quality olive oil and serve with the warmed sea beet soup
First published in 2015
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Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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