Grilled Haddock with Parmesan Herb Crust
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 Colin Milne of the Norwood Hall Hotel, Aberdeen.
. . like to find out more and see the list of recipes
2 slices white bread
1 egg yolk
120g (4oz) butter
Flat leaf parsley
15g (1/2oz) Parmesan cheese
2 baby fennel
4 broccoli florets
600ml (1 pint) fish stock or bullion
12 cherry tomatoes (vine on)
25ml white Balsamic vinegar
1 clove of garlic
1/4 stalk of celery
1/2 sprig of thyme
7.5g (1/4oz) brown sugar
25ml white wine
1 baking potato
the baking potato, top and tail and cut in half, place
in a deep tray and pour 300ml ( 1/2 pint) of fish
stock or to just below the top of the potato, place
butter on top of the potato and place in a preheated
oven at 190°C for 30 minutes.
the potato is cooking finely dice the onion, carrot,
garlic and celery and sauté in a heavy bottom pan.
Add the cherry tomatoes and sauté until soft.
white Balsamic vinegar, brown sugar and white wine.
Reduce by half, then add 300ml (1/2 pint) of fish
stock, reduce by half and blend, pass through a fine
sieve to another pan and leave to simmer.
bread, minus the crust, in a food blender with the
herbs, egg yolk, Parmesan and butter. Spread evenly
on a silicon mat and place in the fridge.
the vegetables into equal sizes and place in a pan
of seasoned water to boil.
fish into two equal portions and place onto a greased
herb crust has set cut into two equal pieces to fit
on top of the haddock and place in the oven at 190°C.
the the vegetables into the boiling water, take fondant
potatoes out of the oven and place in the centre of
the vegetables have come back to the boil take them
off the heat and strain, place them back in the pan
and add butter and seasoning and arrange around the
the sauce evenly around the plate and add the cooked
haddock on top of the potato and serve.
The North East of Scotland Fisheries Development Partnership