less than 30 mins
10 to 30 mins
By Glynn Purnell
From Saturday Kitchen
- 2 tbsp olive oil
- 1 leek, finely shredded
- 6 cauliflower florets, finely chopped
- 3 tbsp crème fraîche
- 1 tbsp coarse grain mustard
- 2 tbsp snipped fresh chives
- vegetable oil, for deep frying
- 1 potato, peeled and thinly sliced on a mandolin
- 2 x 140g/5oz smoked haddock fillets, skinned and deboned
- 2 free-range egg yolks
- salt and freshly ground black pepper
- lamb’s lettuce, to serve
Heat half of the olive oil in a frying pan and cook the leek and cauliflower until tender. Add the crème fraîche and mustard. Simmer for a couple of minutes and stir in the chives. Season with salt and pepper.
Preheat the vegetable oil in a deep fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Dry off the potato in a clean tea towel. Deep fry the potato slices until golden brown. Transfer to kitchen paper to drain.
Heat the remaining olive oil in a frying pan and fry the haddock fillets over a medium heat for 1½ minutes on each side, or until the fish is just cooked through.
Cook the egg yolks in a saucepan of hot but not boiling water until just cooked.
Place the leek and cauliflower mixture on two plates. Lay the haddock fillets on top. Gently remove the egg yolks from the pan of water and place on top of the haddock. Garnish with the crispy potatoes and lamb’s lettuce and serve.