Recipes

Haddock brandade with sauce Nero

Gary O'Hanlon
Sat Jan 21 2017 - 06:00
Serves: 6
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • 8 x 200g pieces of haddock fillet (two of which should be skinned and diced)
  • Salt and white pepper to season
  • 100ml cream
  • Juice of half a lemon
  • Half a small white onion, diced
  • Half a clove of garlic, crushed
  • 3 potatoes, cooked and mashed
  • 3 sprigs of fresh dill, chopped
  • 2 scallions, sliced thinly
  • Sauce Nero:
  • 150ml cream
  • 2 pinches pepper
  • 1 pinch salt
  • Juice of half a lemon
  • 1tsp squid ink (you might have to order this in advance from your fishmonger)

Pre-heat your oven to 180 degrees/gas 4. Season the haddock with salt and pepper then place the cream, diced haddock, lemon juice, garlic, seasoning and onion into a saucepan and bring to the boil. Reduce the cream by almost half then fold in the mashed potato gently, as well as the dill and scallions.

Divide the brandade between the pre-seasoned six portions of haddock and place into the oven to bake for 25 minutes, until cooked and golden.

For the sauce, while the haddock is baking, place the cream in a saucepan and bring to the boil. Add the seasoning, the lemon juice and the squid ink and reduce until thick, approximately 5-6 minutes.

Set aside, keeping warm. For dramatic presentation, add a spoonful of sauce to a white plate then tap with the base of a spoon to scatter it and place the fish alongside.

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