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Baked Herby Crusted Haddock with Bacon Braised Lentils and Greens

Serves 2 | Prep time: 10 mins | Cooking time: 20 mins

INGREDIENTS:

  • Haddock
  • 2 Haddock Fillets (skinless)
  • 50g Fresh White Breadcrumbs
  • 1 Lemon (whole lemon zested and ½ lemon juiced)
  • 2 tbsp Chopped Fresh Herbs (e.g. parsley, tarragon or chives)
  • 30g Salted Butter (melted)
  • ½ tsp Dijon Mustard
  • Lentils & Greens
  • 250g Cooked Puy Lentils
  • 1 Onion
  • 1 Carrot
  • 1 Stick of Celery
  • 1 Garlic Clove
  • 1 Small Bunch of Thyme
  • 70g Streaky Bacon
  • 1 ½ tsp Red Wine Vinegar
  • 120g Fine Green Beans (trimmed)
  • Olive Oil
  • Salt and Pepper
  METHOD: 
    1. Heat oven to 200C
To Make Herby Crust:
        1. Combine, breadcrumbs, lemon zest, ½ lemon juice, chopped herbs, melted butter and dijon mustard in a small mixing bowl.
        2. Season with salt and pepper and set aside.
  Make Lentil Dish:
        1. Peel and dice the onion.
        2. Wash the celery and peel the carrot and dice them up to a similar size to the diced onion.
        3. Heat a frying pan and add 1 tbsp of olive oil.
        4. Add the diced vegetables and cook for 8 minutes until soft.
        5. Slice up the bacon into thin strips and add it to the soft vegetables.
        6. Cook for 5 minutes until the bacon is cooked.
        7. Peel and finely chop the garlic clove.
        8. Pick the leaves of the thyme and finely chop them.
        9. Add the chopped garlic and chopped thyme to the cooked bacon and vegetables and cook for 2 minutes.
        10. Add the cooked lentils to the vegetables and bacon pan and combine to warm the lentils.
        11. Add the red wine vinegar, salt and pepper.
        12. Add a drizzle of olive oil if the lentils look a bit dry
        13. Keep the lentils warm in a pan until you are ready to plate up.
  Cook Haddock & Greens:  
        1. Add the skinless haddock fillets to a flat baking tray and season with salt and pepper.
        2. Top each fillet with the breadcrumb mix, drizzle with olive oil and bake in the oven for 10 minutes until the fish flakes slightly when pressed and the crust is crispy and golden.
        3. Add green beans to a pan of boiling water and cook for 4 minutes until they are al dente.
        4. To serve add the lentils to plate, top with the haddock and the greens on the side.
  Wine (or gin) pairing:    We tried this gorgeous recipe with our own twist on a French 75 gin cocktail. We've called it the Cornish 42 Gin Cocktail. Simply mix or shake your ingredients together over ice then top up with the fizz and garnish with the lemon zest.
            1. Tbsp of lemon
            2. Tsp of sugar syrup
            3. Ice and lemon zest
            4. Gin of your choice
            5. Prosecco or fizz of your choice (the perfect excuse to crack open that bottle leftover from Christmas)
    Thanks to our guest chef Ali Pumfrey Chef for the tasty haddock recipe! 
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