Dyed Peat Smoked Haddock
Smoked Haddock and Mashed Potato
Ingredients:
3 medium shallots, finely chopped
1 glove of garlic, finely sliced
60 ml white vermouth (or dry white wine or dry sherry)
100ml single cream
small pinch saffron
salt and pepper
squeeze of lemon juice
1tbsp chopped parsely
olive oil for frying
Method:
Heat the olive oil in a saucepan (one that has a lid as well need that later) over a medium heat and soften the chopped shallots and the garlic in it. We dont want the shallots and garlic to brown or even go particularly golden, just to soften a bit; so if they start to colour then turn down the heat. After a few minutes, add the vermouth (or wine or sherry) and let it come to the boil for a minute or so.
Turn down the heat and add salt and pepper to taste and the small pinch of saffron. Be careful of adding too much saffron; I often do and it can be very strong. Then just a squeeze of lemon juice, stir. At this point I added a dash of water too because the sauce was too thick, but you may not need to. Put the lid on and let the mussels steam for a few minutes until done, shaking the saucepan from time to time. They are done when they open and throw away any that refuse to open. Add some chopped parsley and give another shake to mix it in.
Then arrange the mash, haddock on the plate however you like, spoon over some of the sauce and enjoy!
*Images and recipes kindly donated by the Seafish Authority*
