Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the curried haddock
- 50ml/2fl oz olive oil
- small handful fresh curry leaves
- 1 tsp curry powder
- 1 tsp turmeric
- pinch salt
- 300g/10½oz thick piece haddock
For the crème fraiche and Dijon mustard cream
- 2 tsp Dijon mustard
- 100ml/3½fl oz plain yoghurt
- pinch sugar
- 100ml/3½fl oz crème fraiche
- salt and freshly ground black pepper
For the warm salad
- olive oil, for drizzling
- 2 salad potatoes, diced
- 100g/3½oz thick cut bacon, diced
- 150g/5½oz black pudding
- 2 handfuls mixed leaves
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper.
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Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through.
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To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl.
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To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown.
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Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through.
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Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves.