Wild Haddock with Smoked Sea Salt Crust and Cherry Tomato Scramble
Delicate wild haddock with smoked sea salt crust, served with cherry tomato scramble and parsley lemon jus—perfect for a light lunch or starter at any occasion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lavenderandlovage.com.
Cooking tools:
- Measuring spoon
- Plate
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Pepper mill
- Spatula
- Serving platter
Ingredients
- 2 teaspoons rapeseed oil
- 1 teaspoon plain flour
- 1 wild haddock fillet (100 to 150g, skinned and boned)
- 1/4 teaspoon Maldon smoked sea salt
- zest and juice of half a lemon
- 1 tablespoon finely chopped fresh parsley
- 10 cherry tomatoes (halved)
- 1 small pink shallot (peeled and very finely diced)
- black pepper
- parsley and lemon juice to serve
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