Poached Haddock on a Ham and Spring Onion
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 Isaac of Banchory Lodge Hotel - Grampian Seafood
Chef of the Year 2005.
. . like to find out more and see the list of recipes
125g spring onions
9 asparagus spears
125g Orkney smoked cheese
150ml sunflower oil
2 litres water
2 thyme sprigs
6 black peppercorns
450g Maris Piper potatoes
125g diced ham
2 x 675g whole haddock
1 red pepper
1 clove garlic
75ml dry white wine
6 parsley sprigs
on a pan of water for the stock, scrub potatoes and
boil with seasoning.
vegetables for the fish stock and poaching dish and
put on to sweat off.
the haddock and cut into 3 portions, add fish bones
to vegetables and sweat off. Put haddock in fridge
julienne of red pepper and put in cold water in fridge.
Make bouquet garni.
water to make fish stock, add bouquet garni and take
to boil. Skin and simmer for 15-20 minutes.
and sauté spring onions, peel asparagus, grate smoked
potatoes and cool, melt butter add flour and cook
to a blond roux, put shallots, lemon and parsley in
a shallow greased dish and peel and grate potatoes
add spring onions and ham and season.
fish stock, place haddock in a dish and season, add
lemon, shallots, fish stock and wine and cover with
greased paper. Place in the oven.
velouté adding stock slowly until smooth, add peppercorns
rosti potatoes in a heavy frying pan with metal rings,
put on asparagus to cook. Sieve velouté, add cream
and small amount of stock from fish dish, reduce and
add cheese, check seasoning.
potato on plate, drain asparagus and glaze with butter
and put on top of potato. Nap the asparagus with sauce
and place haddock on top skin side up, put sauce on
plate and finish with julienne of pepper and serve.
The North East of Scotland Fisheries Development Partnership