Steamed haddock with saffron mash and gremolada
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Ingredients
Haddock
- 2 skinless haddock fillets , each weighing approx. 200–250g
- salt
Saffron mash
- 600g of floury potatoes , such as King Edward or Maris Piper
- 1 pinch of saffron
- 150ml of double cream
- 75ml of olive oil
- 1 pinch of garlic , crushed
- salt
- pepper
Gremolada
- 1/2 lemon , zested
- 1/2 garlic clove , grated
- 3 tbsp of parsley , chopped
To serve
- extra virgin olive oil
Method
1
To begin, boil the potatoes in salted boiling water until tender. Meanwhile, add the cream, saffron, oil and garlic to a pan and warm over a very low heat to infuse the saffron into the mixture. Whisk to emulsify
- 600g of floury potatoes , such as King Edward or Maris Piper
- 75ml of olive oil
- 1 pinch of saffron
- 150ml of double cream
- 1 pinch of garlic , crushed
3
To cook the haddock, fold each fillet carefully, either in half or into three folds, depending on the shape of the fillet. Place on small squares of greaseproof paper and add to a steamer. Cook for 3–5 minutes, depending on size, until cooked through. Remove and allow to rest briefly before seasoning with a little salt
- salt
- 2 skinless haddock fillets , each weighing approx. 200–250g
4
Meanwhile, chop together the lemon zest, parsley and garlic to make the gremolada. Spoon the mash onto plates, top with the haddock and scatter over the gremolada. Drizzle over some extra virgin olive oil and serve
- 3 tbsp of parsley , chopped
- 1/2 lemon , zested
- 1/2 garlic clove , grated
- extra virgin olive oil
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Steamed haddock with saffron mash and gremolada
