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Recipe for :

Ten Minute Haddock with Spring Onion Sauce

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In 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 Ken Hom.

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Ingredients

450g (1lb) fresh haddock fillets
2 teaspoons salt
1/2 teaspoon freshly ground white or black pepper
570ml (1 pint) water
6 tablespoons coarsely chopped spring onions
1 tablespoon finely chopped fresh root ginger
11/2 tablespoons oil (preferably ground nut)
2 teaspoons sesame oil

Method

  • Rub the haddock fillets with 1 teaspoon of the salt and pepper.
  • Bring the water to the simmer in the wok. Add the haddock, simmer for 2–3 minutes, cover tightly and turn off the heat Allow to stand for 4 minutes.
  • Combine the spring onions, ginger and the remaining 1 teaspoon salt together in a small bowl.
  • In a small pan combine the oil and sesame oil and bring it to the smoking point.

Assembly:

  • Remove the haddock from the water and arrange on a platter. Scatter the spring onion mixture on top and pour hot oil over it. Serve at once.

Serves 4

Ken Hom
for The North East of Scotland Fisheries Development Partnership

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