Smoked Haddock with Black-Eyed Beans Recipe - Great British Chefs

Ingredients

• 400g of undyed smoked haddock, cut into 100g portions
• 300g of black-eyed beans, soaked in cold water overnight
• 150g of dulse, soaked in water for 30 minutes to desalt
• 100g of olive oil, plus extra for frying and drizzling
• 1 bunch of asparagus, diced
• 4 shallots, finely diced
• 1 bunch of flat-leaf parsley, chopped
• 1/2 lemon, juiced
• sea salt
• freshly ground black pepper
• 1 handful of oxalis, a mixture of leaves and flowers, to garnish