Smoked haddock ballotine with artichoke vinaigrette, pineapple relish and liquorice sauce


First published in 2015
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Smoked haddock with scallop mousseline

Pineapple relish

Artichoke vinaigrette

Curry butter sauce


To serve

To prepare the pineapple relish, finely chop the shallots and dice the pineapple into small pieces. Sauté in the butter along with the mustard seeds
Deseed and finely slice the chillies. Add the chillies to the relish mixture along with the sugar
Add the verjus and season generously with salt (the flavours will be less pronounced when served at room temperature)
  • 1 tbsp of verjuice
  • salt
Leave the relish to cool. Once cool, transfer to a clean heatproof container or jar
Clean the scallops and remove the roe. Place the scallops and salt in a food processor and blitz until puréed
Separate the egg and add the egg white and cream, then fold in the shrimps. Place in a clean container and store in the fridge until required
Slice the fillets of haddock as horizontally and as thinly as possible - they should be as thin as smoked salmon slices
Make a small rectangle with cling film and place a single layer of thinly sliced smoked haddock down the centre
Spoon the scallop mousseline along the centre of the smoked haddock and wrap up to make a sausage (ballotine)
Twist the excess cling film at each end to seal, making sure the ballotine is an even shape and that the ends are airtight. Repeat this process to make more ballotines
Once all the ballotines are prepared, transfer to the fridge for 10 minutes to set. Remove from the fridge and poach in boiling water for 10 minutes
Peel and trim the artichokes, cutting the tops off and breaking off the woody end of each stalk. Cook in water and the juice of 1 of the lemons for approximately 45 minutes to 1 hour
Meanwhile, prepare the vinaigrette. In a jug, mix together the honey, mustard and olive oil. Set aside until ready to serve
For the curried butter, chop the shallot and add to a pan with some salt and pepper. Add the wine and chicken stock and reduce by half
Grind the spices and herbs using a pestle and mortar, then pass through a sieve. Add to a dry frying pan and heat on the stove until they begin to release their aroma and pop
Add the wine and chicken stock reduction to the pan along with the cream. Reduce until the sauce coats the back of a spoon
  • cream, to drizzle
Heat the liquorice essence and balsamic vinegar in a pan until reduced by half - it should have a sticky, glaze-like consistency
Heat the artichoke hearts in a small amount of vinaigrette until warm
Remove the smoked haddock from the poaching water, remove the cling film and cut each ballotine into 3
Divide the haddock onto plates along with the dressed artichoke slices. Add a little pineapple relish, a drizzle of liquorice sauce and finish with a little curried butter sauce and some warmed potted shrimp. Serve immediately
First published in 2015
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