Oven-Roasted Smoked Haddock

Smoked haddock and black pudding served with a creamy cauliflower purée, garnished with fresh chives.

Fish Seafood Main Course High Protein

Estimated Nutrition

Calories

903.5

kcal / serving

3614 kcal total

Carbs

12.3g

per serving

49.3 g total

Fat

74.6g

per serving

298.5 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Wholegrain Mustard

Dairy

Butter

for the fish

Butter

knob for frying

250

Double Cream

Butter

for the purée

Fruits

piece

Lemon

juice only

Liquids

100

Vegetable Stock

Meat

slice

Black Pudding

NutsSeeds

pinch

Black Pepper

freshly ground

pinch

Salt

to taste

bunch

Chive

snipped for garnish

OilsFats

Vegetable Oil

Seafood

700

Smoked Haddock

4 fillets, 175g each

Vegetables

piece

Cauliflower

broken into florets

Method

Plate the purée, top with black pudding and fish, and garnish with chives.

Place each fillet on foil, top with butter, pepper, and lemon juice, then seal the parcels.

Transfer the parcels to a tray and bake for 15 minutes.

Fry the black pudding in oil and butter until crisp, about 3 minutes.

Boil cauliflower until tender, then blend with stock until smooth.

Mix in mustard and cream, then season with salt and pepper.

Preheat the oven to 180°C.