Smoked haddock, peas and broad beans
Another dish dictated by what was to hand, rather than what was called for, with the added benefit that I can claim the resulting recipe as my own. In Lucas Hollweg’s lovely original the fish nestled on a bed of spinach, which sounds yummy, but I bet it wouldn’t look as cute as baby peas and beans. For two.
- 300g smoked haddock, cut into two pieces – undyed
- 200g peas and broad beans, podded – small frozen ones if you don’t have access to a veg patch
- 125ml double cream
- a bay leaf
- 25g parmesan cheese, grated
- 1 heaped teaspoon wholegrain mustard
- half a lemon
- a handful of panko breadcrumbs
- 10g butter
Preheat the over to 180°C. Put the fish in a large bowl, with the podded peas and beans. Pour boiling water over it, to cover. Drain well after three minutes. The smoked haddock will finish cooking in the creamy mustard sauce.
For the sauce, heat the cream in a small pan with the bay leaf and plenty of ground pepper for a minute or two, until starting to thicken. Off the heat, stir in the mustard, lemon juice to taste and half the cheese.
Pour a little sauce into an oven proof dish that will fit the haddock and legumes snuggly; add them too and then cover with the remaining sauce. Sprinkle with crumbs, the remaining parmesan and dab bits of the butter evenly on top to melt evenly. Bake for 25 minutes or so until bubbling and golden.
