Equipment
Ingredients
curried haddock
- 300 g haddock, thick piece
- 50 ml olive oil
- curry leaves, fresh
- 6 g curry powder
- 2 g turmeric
- 2 g salt
mustard cream
- 100 ml crème fraîche
- 100 g yogurt
- 10 g dijon mustard
- 5 g sugar
- 1 g salt
- 1 g black pepper
warm salad
- 2 potato, diced
- 100 g bacon, diced
- 150 g black pudding, crumbled
- 100 g mixed leaves
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Heat 50ml olive oil in an ovenproof frying pan over medium heat. Fry the curry leaves for 2-3 minutes until they become crisp. Remove the leaves and drain them on kitchen paper.
In a small bowl, combine the curry powder, turmeric, and salt. Apply the spice mixture evenly to the flesh side of the haddock.
Place the haddock skin-side down in the oil used for the leaves. Cook over medium heat for 2-3 minutes.
Transfer the pan to the preheated oven. Bake for 6-8 minutes until the fish is opaque and reaches an internal temperature of 63°C (145°F).
Whisk the crème fraîche, yogurt, Dijon mustard, and sugar in a bowl. Season with salt and pepper to taste.
In a separate large frying pan, heat a drizzle of olive oil. Sauté the diced potatoes and bacon for 5 minutes.
Crumble the black pudding into the pan with the potatoes. Continue cooking until the black pudding is crisp and the potatoes are golden.
Place the mixed leaves in a serving bowl and toss with the warm potato, bacon, and black pudding mixture.
Spread a portion of mustard cream onto each plate. Top with the warm salad. Flake the cooked haddock over the salad and garnish with the crispy curry leaves.
Chef's Notes
- Ensure the haddock is patted dry before applying the spice rub to help the skin crisp properly.
- If the mustard cream is too thick, thin it with a teaspoon of water or lemon juice.
