less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the curried haddock
- 50ml/2fl oz olive oil
- small handful fresh curry leaves
- 1 tsp curry powder
- 1 tsp turmeric
- pinch salt
- 300g/10½oz thick piece haddock
For the crème fraiche and Dijon mustard cream
- 2 tsp Dijon mustard
- 100ml/3½fl oz plain yoghurt
- pinch sugar
- 100ml/3½fl oz crème fraiche
- salt and freshly ground black pepper
For the warm salad
- olive oil, for drizzling
- 2 salad potatoes, diced
- 100g/3½oz thick cut bacon, diced
- 150g/5½oz black pudding
- 2 handfuls mixed leaves
Preheat the oven to 200C/180C Fan/Gas 6.
To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper.
Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through.
To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl.
To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown.
Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through.
Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves.