Fresh Haddock and Smoked Bacon with Celeriac
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Gary Rhodes.
. . like to find out more and see the list of recipes
x 175g (6oz) fillets of fresh haddock, skinned
Salt and pepper
12 rashers of smoked streaky rindless bacon
2 small-medium celeriac
4 tablespoons olive oil
2550g (12oz) butter, plus an extra knob
Squeeze of lemon juice
6 sage leaves, neatly chopped
the haddock fillets are thin and include the tails,
these can be folded, placing the pointed tail under
the main fillet. Season each with a twist of pepper
rashers can be quite thick; if so, place them between
two sheets of cling film and press with a rolling
pin to thin them. Place the rashers on a board, overlapping
very slightly in threes to form each portion. The
haddock fillets can now be placed on top horizontally
or vertically, whichever will cover the maximum area
of the fish. Fold the rashers over, pinning them together
with one or two cocktail sticks. Refrigerate until
and tail the celeriac, cutting away the skin. Cut
the vegetables into sticks approximately 1cm (1/2
inch) thick, not worrying too much about neatness.
These an now be plunged into boiling salted water.
Once returned to the boil, cook for a minute or two
before draining in a colander and allowing to cool
slightly. Dry on a clean cloth. This blanching method
cuts into their rawness, which will leave these fries
with a softer interior. Heat 2 tablespoons of the
olive oil in a large frying pan. Once hot, add the
celeriac sticks, frying until golden brown and approaching
crispy on all sides. This will take 8–10 minutes.
the celeriac fries cooking, heat another large frying
pan with the remaining olive oil. Once hot, place
the wrapped haddock fillets in the pan, presentation-side
down, and fry for 5–6 minutes, until the bacon is
well coloured and golden. Add a knob of butter, turning
the fish, and continue to fry for a further 4–5 minutes;
turn off the heat at this point and leave the fish
in the pan.
a generous squeeze of lemon juice to the celeriac,
along with 25g (1oz) butter, shaking it into the juice
and cooking oil. This will emulsify quite smoothly,
add the extra 25g (1oz) butter for a smoother, richer
finish, if preferred. Season with salt and pepper,
sprinkling over the chopped sage.
the cocktail stick(s) from the haddock, presenting
on plates along with the celeriac sage fries.
alternative finish to the celeriac is to add the butter
once they are completely fried, increasing the heat
to create a bubbly nutbrown finish. Squeeze over the
lemon juice and sprinkle on the sage, spooning the foaming
butter over the fries. An extra sweet warm twist can
be added to this dish by mixing together a dessertspoon
each of Dijon mustard and clear honey. This can now
be brushed on the presentation side of the haddock fillet,
before wrapping in the bacon.
The North East of Scotland Fisheries Development Partnership