Smoked haddock with butterbean purée

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the herb butter

  • 2 tbsp chopped fresh flatleaf parsley
  • 55g/2oz salted butter
  • 1 tsp snipped fresh chives
  • 1 garlic clove

For the smoked haddock

  • 200ml/7fl oz milk
  • 100ml/3½fl oz double cream
  • 100ml/3½fl oz extra virgin olive oil
  • 3 garlic cloves
  • 1 bay leaf
  • 2 tbsp aniseed liqueur
  • 25g/1oz dill, chopped
  • 1 star anise
  • 300g/10½oz natural smoked haddock, skin on
  • 25g/1oz salted butter

For the butterbean salad

  • 400g tin butterbeans
  • 1 shallot, peeled and diced
  • 25g/1oz dill, finely chopped
  • 1 tbsp chopped fresh flatleaf parsley

For the butterbean purée

  • 400g tin butterbeans
  • 1 garlic clove, peeled
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
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