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Haddock, broad beans and smoked haddock potatoes

  • Main
  • medium
  • 4
  • 1 hour 40 minutes, plus overnight resting time

PT1H40M

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Ingredients

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Potatoes

Broad bean purée

Chowder sauce

Parsley oil

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Method

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1
Prepare the parsley oil a day ahead. Bring a pan of salted water to a simmer and have a bowl of iced water ready. Add the parsley to the simmering water and blanch for 20 seconds. Scoop out the parsley and plunge into the iced water to cool fast. Drain and squeeze out excess water. Put the parsley into a blender with the rapeseed oil and blitz for 2 minutes. Transfer to a container, cover and refrigerate for at least 3–4 hours, ideally overnight.
2
The next day, preheat an oven to 220°C/gas mark 7. Put the potatoes on a baking tray and bake for 1 hour. When cool enough to handle, halve the potatoes and scoop out the flesh into a bowl, keeping the skins intact. Leave to cool until barely warm. Dice the smoked haddock and add it to the potato flesh with the cheese and parsley. Mix well and season with salt and pepper. Spoon the mixture back into the potato skins and place in a baking dish. Bake the potatoes for 30 minutes until crispy
3
For the broad bean purée, bring a pan of salted water to the boil and have a bowl of ice-cold water ready. Add the broad beans to the boiling water and cook for 3 minutes. Drain and plunge into the cold water to cool quickly and keep their colour. Drain well. Tip the broad beans into a food processor and add the cream cheese, yoghurt and lime juice. Blitz for 3 minutes, then taste for seasoning and adjust with salt and pepper if needed. Spoon into a container. Keep the purée in the fridge, ready to reheat and serve
4
For the chowder sauce, heat a saucepan over a medium heat then add a drizzle of olive oil and the butter. When the butter is melted and bubbling, add the shallot, leek, celery, garlic, thyme and bay leaf. Cook, stirring, for 3 minutes, to soften but not colour. Add the cider vinegar and simmer until totally reduced. Add the cider and fish stock and cook until reduced by half. Add the cream and potato and cook until the potato is tender. Remove and set aside.
5
Preheat a grill. Oil both the fish and grill tray. Season the fish well with salt and pepper. Grill skin-side up, without turning, for 4–5 minutes. Leave to rest on the tray
  • 4 haddock fillets, about 200g each, trimmed and pin-boned
  • light olive oil, for cooking
6
While the fish is grilling, reheat the broad bean purée. Heat up the sauce in a pan, then add the broad beans and parsley and heat for 30 seconds. Share the sauce among 4 warmed plates. Place 2 potato halves and a grilled haddock fillet on each plate. Add a generous spoonful of broad bean purée and finish with a drizzle of parsley oil. Serve at once
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Haddock, broad beans and smoked haddock potatoes

 
 

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