J Sheekey smoked haddock
Always ask your fishmonger for naturally smoked and undyed haddock (or any other fish) with its delicate pearly, paler flesh and avoid the inferior fish. A perfect mid-week supper dish.
Serves 4
Ingredients
(this yields approximately 200ml)
Method
To make the butter sauce, heat oil in a heavy-bottomed saucepan and add the shallots. Cook for 2 minutes without colour. Add white wine vinegar, bring to the boil and simmer until almost evaporated. Add wine, bring to the boil and reduce again. Repeat the process with fish stock (a good quality cube is fine). Add double cream, bring to the boil and reduce by half. Whisk in the butter until you have a rich, glossy sauce. Sieve into a bowl and season. Add lemon juice. Keep warm.
When ready to serve, re-heat the butter sauce, add in the grain mustard and stir (do not boil as the sauce may separate).
To make the colcannon, boil the potatoes in a saucepan of salted water for 20 minutes or until soft and drain well. Add 25g butter, and mash until smooth or put through a ricer (do not use a blender!). In another saucepan, melt the rest of the butter, add the cabbage and cook slowly for 5 minutes without colour. Cover with milk, bring to the boil and add the parsley and spring onions. Cook for a further 3 minutes. Stir in the mashed potato, season and keep hot.
Steam the haddock fillets, skin side up for 6 minutes. If you do not have a steamer, the haddock can be poached in a large saucepan filled with a mixture of half milk and half water for the same amount of time.
To poach the eggs, bring to the boil a saucepan of water and add a little white wine vinegar. Do not add salt, as this will make the white separate. Crack the eggs into a cup separately and gently pour into the water, poach for 3 minutes.
To serve, place the colcannon onto each plate with the fillet of haddock on top, removing the skin at this stage. Top with the poached egg and finish with grain mustard sauce.
James Cornwall is Head Chef of J Sheekey & J Sheekey Oyster Bar. Recipe taken from J Sheekey Fish by Allan Jenkins & Tim Hughes (Preface: £25) www.j-sheekey.co.uk
Picture: Howard Sooley
Serves 4
Ingredients
- 4 x 180g undyed smoked haddock fillets
- 4 medium sized free range eggs
- A splash of white wine vinegar
- 2 tbsp grain mustard
- ½ head hispi or Savoy cabbage, finely shredded
- 75g unsalted butter
- ½ bunch spring onions, finely sliced
- ½ small bunch flat leaf parsley, chopped
- 100ml milk
- 500g King Edward potatoes
- Salt and ground white pepper
(this yields approximately 200ml)
- Sunflower oil for frying
- 2 shallots, finely sliced
- 100ml white wine vinegar
- 100ml white wine
- 100ml fish stock (good quality stock cubes will suffice if you don’t have any freshly made)
- 200g unsalted butter, cold and diced
- 30ml double cream
- A squeeze of lemon
- Salt and freshly ground black pepper
Method
To make the butter sauce, heat oil in a heavy-bottomed saucepan and add the shallots. Cook for 2 minutes without colour. Add white wine vinegar, bring to the boil and simmer until almost evaporated. Add wine, bring to the boil and reduce again. Repeat the process with fish stock (a good quality cube is fine). Add double cream, bring to the boil and reduce by half. Whisk in the butter until you have a rich, glossy sauce. Sieve into a bowl and season. Add lemon juice. Keep warm.
When ready to serve, re-heat the butter sauce, add in the grain mustard and stir (do not boil as the sauce may separate).
To make the colcannon, boil the potatoes in a saucepan of salted water for 20 minutes or until soft and drain well. Add 25g butter, and mash until smooth or put through a ricer (do not use a blender!). In another saucepan, melt the rest of the butter, add the cabbage and cook slowly for 5 minutes without colour. Cover with milk, bring to the boil and add the parsley and spring onions. Cook for a further 3 minutes. Stir in the mashed potato, season and keep hot.
Steam the haddock fillets, skin side up for 6 minutes. If you do not have a steamer, the haddock can be poached in a large saucepan filled with a mixture of half milk and half water for the same amount of time.
To poach the eggs, bring to the boil a saucepan of water and add a little white wine vinegar. Do not add salt, as this will make the white separate. Crack the eggs into a cup separately and gently pour into the water, poach for 3 minutes.
To serve, place the colcannon onto each plate with the fillet of haddock on top, removing the skin at this stage. Top with the poached egg and finish with grain mustard sauce.
James Cornwall is Head Chef of J Sheekey & J Sheekey Oyster Bar. Recipe taken from J Sheekey Fish by Allan Jenkins & Tim Hughes (Preface: £25) www.j-sheekey.co.uk
Picture: Howard Sooley