Yesterday was random ingredient generator day. Every now and then I ask the kind people of twitter to fire random ingredients into the ether in the hope that it will kindle some spark of inspiration in my idea-less head. As ever they came up with the goods and, like that, I knew what we were going to have for supper.
You may have spotted from the photograph that I left the skin on the haddock. I wouldn’t recommend it. The smoking process gives it an odd and not entirely pleasant texture. But then perhaps you enjoy eating leather.
This takes probably 20 minutes from beginning to end, though it could be done quicker. Apologies for crap photo. Camera is bust.
A small head of cauliflower, cut into small florets
200ml vegetable stock
1 tbsp sour cream
A good handful of frozen peas
A 300g fillet of smoked haddock, (skinned and) cut in half
A leek, sliced
A splash of white plonk
1 tbsp grainy mustard
A small handful of parsley, chopped
Butter, salt, pepper
– You’ll need 4 pans for this operation but I promise only one of them gets more than a little dirty. So, bung the stock in one pan and bring it to a boil, and put another, small pan, of salted water on to boil. Chuck the cauliflower into the stock and the peas into the water. Boil the peas for 2 minutes, drain and run under cold water. Set aside. Simmer cauliflower until soft (total 5-7 minutes I should think) and drain all but about 25ml of the stock. Whiz the cauliflower until smooth, add the sour cream, season with salt and pepper, and add a grating of nutmeg. Keep warm over a low heat.
– The rest is dead quick. One frying pan, one saute pan. Both with a nob of butter. Both over a medium-high heat. Add the leeks to the saute pan, season with salt and pepper, add a splash of wine and cover. In the other pan slip in the fish and season. Fry for 3 minutes on each side and set aside. Uncover the leeks and add the mustard, parsley, and peas. Stir for a minute to warm through the peas and serve with the smoked haddock and cauliflower puree.