Equipment
Ingredients
curried haddock
- 300 g haddock, thick piece
- 50 ml olive oil
- curry leaves, fresh
- 6 g curry powder
- 2 g turmeric
- 2 g salt
mustard cream
- 100 ml crème fraîche
- 100 g yogurt
- 10 g dijon mustard
- 5 g sugar
- 1 g salt
- 1 g black pepper
warm salad
- 2 potato, diced
- 100 g bacon, diced
- 150 g black pudding, crumbled
- 100 g mixed leaves
- 15 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1244 kcal
- Protein
- 61 g
- Carbohydrates
- 41 g
- Fat
- 93 g
- Fiber
- 8 g
- Sugar
- 10 g
- Sodium
- 2619 mg
- Saturated Fat
- 28 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 49 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 261 mg
- Potassium
- 1851 mg
- Calcium
- 225 mg
- Iron
- 10.0 mg
- Magnesium
- 131 mg
- Phosphorus
- 840 mg
- Zinc
- 4.6 mg
- Vitamin A
- 1414 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 1.8 mcg
- Vitamin E
- 7.3 mg
- Vitamin K
- 30 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 4.4 mcg
- Thiamin
- 0.43 mg
- Riboflavin
- 0.53 mg
- Niacin
- 13.1 mg
- Folate
- 55 mcg
- Water
- 371 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
Heat 50ml olive oil in an ovenproof frying pan over medium heat. Fry the curry leaves for 2-3 minutes until they become crisp. Remove the leaves and drain them on kitchen paper.
In a small bowl, combine the curry powder, turmeric, and salt. Apply the spice mixture evenly to the flesh side of the haddock.
Place the haddock skin-side down in the oil used for the leaves. Cook over medium heat for 2-3 minutes.
Transfer the pan to the preheated oven. Bake for 6-8 minutes until the fish is opaque and reaches an internal temperature of 63°C (145°F).
Whisk the crème fraîche, yogurt, Dijon mustard, and sugar in a bowl. Season with salt and pepper to taste.
In a separate large frying pan, heat a drizzle of olive oil. Sauté the diced potatoes and bacon for 5 minutes.
Crumble the black pudding into the pan with the potatoes. Continue cooking until the black pudding is crisp and the potatoes are golden.
Place the mixed leaves in a serving bowl and toss with the warm potato, bacon, and black pudding mixture.
Spread a portion of mustard cream onto each plate. Top with the warm salad. Flake the cooked haddock over the salad and garnish with the crispy curry leaves.
Chef's Notes
- Ensure the haddock is patted dry before applying the spice rub to help the skin crisp properly.
- If the mustard cream is too thick, thin it with a teaspoon of water or lemon juice.
Storage
Troubleshooting
Haddock is dry or tough
Cause: The fish was overcooked in the oven.
Fix: Cannot be fixed, but extra mustard cream can add moisture.
Prevention: Check the internal temperature early; haddock cooks quickly depending on thickness.
Salad leaves are soggy
Cause: Leaves were tossed with the hot ingredients too far in advance.
Fix: Cannot be fixed.
Prevention: Only combine the leaves and the warm potato mixture immediately before serving.
Cultural Context
This dish is a modern take on classic British ingredients, elevating humble haddock, bacon, and black pudding into a sophisticated warm salad. It reflects the British tradition of utilizing seasonal produce and hearty, flavorful components, often enjoyed as a comforting yet elegant meal.
