James Martin's saffron haddock recipe
Add a touch of luxury with saffron and asparagus with James Martin's haddock recipe. You're eating the most expensive spice in the world, so make the most of it
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.lovefood.com.
Ingredients
- 500 ml Milk
- 2 Good pinches of saffron
- 4 150g natural smoked haddock fillets, pin bones and skin removed
- 400 g New potatoes, unpeeled
- 50 ml Double cream
- 2 tbsp Chopped chives
- 2 tbsp Chopped dill
- 20 Asparagus spears, woody ends snapped off
- 25 g Unsalted butter
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