Pan-fried smoked haddock with black-eyed beans
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Simply fried pieces of smoked haddock are laid atop a bed of juicy black-eyed beans (sometimes known as black-eyed peas) in this effortless recipe. Salty dulse seaweed is used to dress the beans, while the oxalis leaves and flowers used to garnish the dish add a wonderful lemony tang – perfect if you have some flowering in your garden.
First published in 2019
Ingredients
Metric
Imperial
- 400g of undyed smoked haddock, cut into 100g portions
- 300g of black-eyed beans, soaked in cold water overnight
- 150g of dulse, soaked in water for 30 minutes to desalt
- 100g of olive oil, plus extra for frying and drizzling
- 1 bunch of asparagus, diced
- 4 shallots, finely diced
- 1 bunch of flat-leaf parsley, chopped
- 1/2 lemon, juiced
- sea salt
- freshly ground black pepper
- 1 handful of oxalis, a mixture of leaves and flowers, to garnish
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Method
1
Bring a pan of salted water to the boil. Drain and rinse the soaked black-eyed peas, then add to the pan, ensuring there is at least 4 inches of water above the beans. Bring back to a simmer and cook for 45–90 minutes – the cooking time will depend on the age of the beans, so regularly test them for tenderness
- 300g of black-eyed beans, soaked in cold water overnight
2
Meanwhile, drain the dulse and add to a blender along with the olive oil and lemon juice. Blitz until smooth, adding a little water to create a loose dressing
- 150g of dulse, soaked in water for 30 minutes to desalt
- 100g of olive oil, plus extra for frying and drizzling
- 1/2 lemon, juiced
3
Once the beans are cooked, drain and place in a clean pan. Stir through the dulse sauce and add the shallots, parsley and asparagus. Season with salt and pepper (be careful with the salt as the dulse will still be quite salty), then place over a low heat to warm through while you cook the fish
- 4 shallots, finely diced
- 1 bunch of flat-leaf parsley, chopped
- 1 bunch of asparagus, diced
- sea salt
- freshly ground black pepper
4
Place a frying pan over a medium heat and add a drizzle of olive oil. Place the haddock portions in the pan and fry for a few minutes until just cooked through
- 400g of undyed smoked haddock, cut into 100g portions
5
To serve, place a spoonful of the beans on the base of each plate. Top with the fish and garnish with the oxalis flowers and leaves. Finish with a drizzle of olive oil
- 1 handful of oxalis, a mixture of leaves and flowers, to garnish
First published in 2019
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