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Almond and Herb Crusted Haddock

Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Servings: 4

Ingredients

Haddock

  • 40 g sea salt crystals
  • 1 litre of water
  • 180 g x 4 of haddock total 720 g

Herb Crust

  • 60 g 1/2 cup almonds
  • 25 g butter
  • 16 g 1/3 cup chopped flat leaf parsley
  • 4 g 1 clove garlic

Spring Veg Medley

  • 200 g 7 oz baby carrot
  • 150 g 5 oz haricot vert
  • 150 g 5 oz flat beans
  • 16-20 cherry tomatoes about 4-5 tomatoes pp
  • 400 g 14 oz potato

Dressing

  • 2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 2 tbsp virgin olive oil

Instructions

  • Bring a pan with one litre of water and salt to the boil.
  • Once the salt has dissolved, pour into a heat proof bowl and put into the fridge to chill.
  • Place the portioned haddock into the cold brine, and leave for an hour in the fridge.
  • Place your potatoes in a a pan and cover with water and season with salt and bring to the boil, cook the potatoes for about 15- 20 mins until just cooked.
  • Whilst the potatoes are cooking, take another pan filled with water, salt and bring to the boil. This pan is for boiling the other veg.
  • Whilst waiting for the water to boil, prepare the almond and herb crust.
  • Toast the almonds in a dry pan on a medium high heat, keeping them moving around until they start to brown.
  • Place the toasted almonds into the blender and pulse blend until the nuts are coarsely chopped.
  • Add your butter into the hot pan and melt until it starts to foam and turn golden brown the pour over your nuts and pulse again for 5 seconds. Add garlic, parsley, salt and pepper and blend until it is smooth. Place the almond herb paste between a folded piece of baking paper and press out so that you have a thin sheet about 5mm thick and place into the fridge to firm up.
  • By now the pan with water for the veg should be boiling. Place in your carrots and poach until just cooked and remove the carrots with a slotted spoon and place in a bowl under cold running water then repeat the process with your beans and poach until just cooked remove from the water and run under cold water (this is called refreshing and with stop the cooking process and prevent the veg from getting overcooked.)
  • By now your potatoes should also be cooked refresh them too and cut all your veg into smaller pieces. Set aside.
  • Make the dressing by placing the dijon mustard, oil, vinegar and seasoning into a jar with a lid. Screw on the lid and give it a good shake so that everything becomes incorporated and reserve ready for sautéing.
  • Take your fish out of the brine and pat dry with a paper towel.
  • Heat a frying pan on a high heat and add a small knob of butter or a little bit of oil in the pan and sauté the veg until warmed through. Add your cherry tomatoes, sauté for a minute until slightly softened. Remove pan from the heat and place the veg into a bowl. Pour over your dijon dressing and mix thoroughly. Set aside.
  • Wipe out your frying pan and place back on the heat with a drizzle of oil and pan fry your fish for around 3-4 minutes on each side it on medium/high heat. It should flake easily and the flesh should be opaque when it's done.
  • Take out your crust from the fridge and cut into 4 equal squares and and lay onto the fish and serve with your sautéed veg.