Similar to cod in both taste and texture, haddock is delicious in any recipe that calls for a firm-fleshed white fish. However, it has been overfished. Always look out for the Marine Stewardship Council (MSC) logo when buying haddock as this tells you the fish is from a sustainable source. Ensure that your haddock stays moist by cooking it sous vide. In this method, the low temperature and the use of a sealed vacuum bag prevent the fish from drying out during cooking.
- Preheat the water bath to a temperature of 52⁰C.
- Clean, gut and fillet the haddock or ask you fishmonger to do this for you. Divide into the desired number of portions, leaving the skin on or removing it depending on your preference.
- Add salt to season, then seal the haddock in a vacuum bag with a small amount of oil.
- Place the bag in the water bath and leave to cook for 35 minutes.
- Take the fish out of the vacuum bag and pat with kitchen paper until dry.
- Lay the fish skin-side down in a hot frying pan. Cook over a medium-high heat until the skin is golden and crispy. Serve straight away.
For extra flavour, try placing different herbs and seasonings in the vacuum bag. Thyme, garlic and lemon zest would all work well. You could also experiment with adding different liquids, such as fish stock or reduced white wine.
Massage a small amount of curry powder into the haddock flesh before cooking to give the fish an Indian-inspired kick. Alternatively, use ras el hanout for a Moroccan taste.
Haddock is a versatile white fish that can be used as a substitute for cod or pollock in a wide variety of recipes. For a visually stunning haddock dish that could be used as a starter or a main, try Nathaw Outlaw’s Cornish haddock with sea beet soup and olive oil.
Recipe courtesy of www.greatbritishchefs.com