Haddock, broad beans and smoked haddock potatoes
Item 1 of 1
- medium
- 4
- 1 hour 40 minutes
This haddock recipe sees the fish simply grilled – but it's the accompaniments that make the dish really sing. A creamy chowder sauce spiked with cider, a silky broad bean purée and potatoes stuffed with cheddar and smoked haddock make this a fantastic dinner party dish. Recipe taken from Restaurant Nathan Outlaw (Bloomsbury Absolute, £45), out now. Photography by David Loftus.
First published in 2019
Ingredients
Metric
Imperial
- 4 haddock fillets, about 200g each, trimmed and pin-boned
- freshly ground black pepper
- Cornish sea salt
- light olive oil, for cooking
Potatoes
- 4 new potatoes, large
- 150g of smoked haddock fillet, skinned
- 20g of cheddar, grated
- 1 tbsp of parsley, chopped
Broad bean purée
- 300g of fresh broad beans, podded
- 100g of full-fat cream cheese
- 100g of Greek-style yoghurt, full-fat
- 1 lime, juiced
Chowder sauce
- olive oil, for cooking
- 50g of unsalted butter
- 1 banana shallot, diced
- 1 leek, washed, trimmed and finely sliced
- 2 celery sticks, diced
- 2 garlic cloves, finely chopped
- 2 sprigs of fresh thyme
- 1 bay leaf
- 50ml of cider vinegar
- 100ml of cider
- 200ml of double cream
- 200ml of fish stock
- 1 large potato, peeled and cut into 1cm dice
- 100g of fresh broad beans, cooked and skinned
- 1 tbsp of flat-leaf parsley, chopped
Parsley oil
- 100g of flat-leaf parsley leaves
- 300ml of light rapeseed oil
SAVE RECIPE
Method
1
Prepare the parsley oil a day ahead. Bring a pan of salted water to a simmer and have a bowl of iced water ready. Add the parsley to the simmering water and blanch for 20 seconds. Scoop out the parsley and plunge into the iced water to cool fast. Drain and squeeze out excess water. Put the parsley into a blender with the rapeseed oil and blitz for 2 minutes. Transfer to a container, cover and refrigerate for at least 3–4 hours, ideally overnight.
- 100g of flat-leaf parsley leaves
- 300ml of light rapeseed oil
2
The next day, preheat an oven to 220°C/gas mark 7. Put the potatoes on a baking tray and bake for 1 hour. When cool enough to handle, halve the potatoes and scoop out the flesh into a bowl, keeping the skins intact. Leave to cool until barely warm. Dice the smoked haddock and add it to the potato flesh with the cheese and parsley. Mix well and season with salt and pepper. Spoon the mixture back into the potato skins and place in a baking dish. Bake the potatoes for 30 minutes until crispy
- 4 new potatoes, large
- 150g of smoked haddock fillet, skinned
- 20g of cheddar, grated
- 1 tbsp of parsley, chopped
- Cornish sea salt
- freshly ground black pepper
3
For the broad bean purée, bring a pan of salted water to the boil and have a bowl of ice-cold water ready. Add the broad beans to the boiling water and cook for 3 minutes. Drain and plunge into the cold water to cool quickly and keep their colour. Drain well. Tip the broad beans into a food processor and add the cream cheese, yoghurt and lime juice. Blitz for 3 minutes, then taste for seasoning and adjust with salt and pepper if needed. Spoon into a container. Keep the purée in the fridge, ready to reheat and serve
- 300g of fresh broad beans, podded
- 100g of full-fat cream cheese
- 100g of Greek-style yoghurt, full-fat
- 1 lime, juiced
4
For the chowder sauce, heat a saucepan over a medium heat then add a drizzle of olive oil and the butter. When the butter is melted and bubbling, add the shallot, leek, celery, garlic, thyme and bay leaf. Cook, stirring, for 3 minutes, to soften but not colour. Add the cider vinegar and simmer until totally reduced. Add the cider and fish stock and cook until reduced by half. Add the cream and potato and cook until the potato is tender. Remove and set aside.
- olive oil, for cooking
- 50g of unsalted butter
- 1 banana shallot, diced
- 1 leek, washed, trimmed and finely sliced
- 2 celery sticks, diced
- 2 garlic cloves, finely chopped
- 2 sprigs of fresh thyme
- 1 bay leaf
- 50ml of cider vinegar
- 100ml of cider
- 200ml of fish stock
- 200ml of double cream
- 1 large potato, peeled and cut into 1cm dice
5
Preheat a grill. Oil both the fish and grill tray. Season the fish well with salt and pepper. Grill skin-side up, without turning, for 4–5 minutes. Leave to rest on the tray
- 4 haddock fillets, about 200g each, trimmed and pin-boned
- light olive oil, for cooking
6
While the fish is grilling, reheat the broad bean purée. Heat up the sauce in a pan, then add the broad beans and parsley and heat for 30 seconds. Share the sauce among 4 warmed plates. Place 2 potato halves and a grilled haddock fillet on each plate. Add a generous spoonful of broad bean purée and finish with a drizzle of parsley oil. Serve at once
- 100g of fresh broad beans, cooked and skinned
- 1 tbsp of flat-leaf parsley, chopped
First published in 2019
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