Recipe for :

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 Claire Macdonald.

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Ingredients

6 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” or 5cm
6 tablespoons extra virgin olive oil
8 banana shallots, each skinned and cut in half or three, depending
on their size or 24 smaller shallots, each skinned and left whole
1 level teaspoon dried chilli flakes
Malden salt and pepper

Aioli:
1 whole egg and 1 yolk
1/2 teaspoon caster sugar
About 1/2 teaspoon salt and a good grinding of black pepper
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 combined
1–2 teaspoons wine vinegar – taste after adding one and add more if you think it is needed
2 teaspoons Tabasco

Method

• Line 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 pan.

• Heat up the contents of the sauté pan before pressing the pieces of fish down into the roast vegetables.

• Cover 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.

Aioli:

• 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.

Assembly:

• Serve with garlicky hot – chilli hot – aioli..

Claire Macdonald
for The North East of Scotland Fisheries Development Partnership