Fillet of Haddock Baked with Roasted
Aubergines and Shallots with Aioli
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 Claire Macdonald.
. . like to find out more and see the list of recipes
pieces of filleted haddock, skin removed (the fish
felt with your
fingertips so that you can feel and remove any bones.
Each piece of
fish should weigh about 6oz / 170g)
4 large or 5 if they are smallish aubergines,
each with its ends
cut off and the flesh cut into chunks about 2
6 tablespoons extra virgin olive oil
8 banana shallots, each skinned and cut in half or
on their size or 24 smaller shallots, each skinned
and left whole
1 level teaspoon dried chilli flakes
Malden salt and pepper
whole egg and 1 yolk
1/2 teaspoon caster sugar
About 1/2 teaspoon salt and a good grinding of black
2 fat garlic cloves which have been poached for just
1 minute, then drained and popped out of their skins
straight into the processor
2 teaspoons Dijon mustard
285ml (1/2 pint) extra virgin and light olive oil
12 teaspoons wine vinegar taste after
adding one and add more if you think it is needed
2 teaspoons Tabasco
a roasting tin with baking parchment, mix together
the chunks of aubergine with the shallots and mix
in well the olive oil and the chilli flakes, trying
to make sure that each piece of vegetable is coated
with oil. Spread them evenly, and roast in a hot oven.
400°F/200°C/Gas 6, and cook for 30–35 minutes stirring
them from time to time so that they don’t overcook
on the outer sides, and that they then roast evenly.
When they are roasted put them into a large sauté
up the contents of the sauté pan before pressing the
pieces of fish down into the roast vegetables.
the sauté pan with its lid and cook over a moderate
heat for 10–15 minutes. Exactly how long depends on
the thickness of the fish. It is easy to lift the
lid and test a piece of fish with a fork for doneness.
It should fall into flakes in the middle.
Put the egg, the yolk, sugar, salt, pepper and Dijon
mustard into a processor with the poached skinned
garlic cloves. Whiz, adding the olive oils drop by
drop initially, then, when you have an emulsion, in
a steady trickle. Lastly whiz in the vinegar and Tabasco.
Spoon either into small individual ramekins, or into
one bowl and hand around with the fish and roast vegetables.
with garlicky hot – chilli hot – aioli..
The North East of Scotland Fisheries Development Partnership