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 Gary Isaac of Banchory Lodge Hotel - Grampian Seafood Chef of the Year 2005.

. . . like to find out more and see the list of recipes then <click here>

Ingredients

100ml whipping cream
125g spring onions
9 asparagus spears
125g Orkney smoked cheese
60g flour
1 shallot
1 leek
150ml sunflower oil
2 litres water
2 thyme sprigs
6 black peppercorns
450g Maris Piper potatoes
125g diced ham
2 x 675g whole haddock
60g butter
1 red pepper
1 onion
1 clove garlic
75ml dry white wine
6 parsley sprigs
1 lemon
125g butter

Method

• Put on a pan of water for the stock, scrub potatoes and boil with seasoning.

• Prepare vegetables for the fish stock and poaching dish and put on to sweat off.

• Fillet the haddock and cut into 3 portions, add fish bones to vegetables and sweat off. Put haddock in fridge

• Cut julienne of red pepper and put in cold water in fridge. Make bouquet garni.

• Add water to make fish stock, add bouquet garni and take to boil. Skin and simmer for 15-20 minutes.

• Slice and sauté spring onions, peel asparagus, grate smoked cheese.

• Drain 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.

• Sieve 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.

• Make velouté adding stock slowly until smooth, add peppercorns and reduce.

• Sauté 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.

• Arrange 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.

Gary Isaac
for The North East of Scotland Fisheries Development Partnership