Crusted haddock, sun-blushed tomato couscous, buckies, Arbroath Smokie and shaved fennel salad

Crusted Scottish haddock, sunblushed tomato couscous, buckies, Arbroath Smokie & fennel salad

Method

For the fish, cut the crusts off the bread slices and place in between two sheets of plastic food wrap. Use a rolling pin to flatten the bread to 2mm thick. Season the bread with a little salt and pepper. Fold each haddock fillet in half and place on top of the bread. Trim the bread with a knife so the bread and fish are the same size. It is now ready for cooking. Once the couscous has been cooked, strain through a colander and mix all remaining ingredients together with the couscous. Season well, reserve and keep warm until ready to serve.

For the salad garnish, simply shave the fennel using a mandolin then toss together with the smokie meat, lemon and chives.Use a pan that is suitable to go in an oven. Set the oven at 160C/Gas mark 4. To cook the fish, warm the pan with a little oil over a moderate heat. Place the fish into the oil bread side down. Remove from the heat after a short time (30-40 seconds) and cook in the oven for approx 5-6 mins. When the fish is cooked, remove from the oven and flip it over to reveal the golden bread crust.

Serve fish on a bed of couscous and top with salad garnish.

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