Recipe
Smoked Haddock with Creamy Pea Puree & Dijon Lemon Sauce
Smoked haddock is served with smooth pea purée and a bright Dijon-lemon cream sauce for an elegant but achievable two-person dinner, finished with fresh herbs and careful seasoning.
Ingredients
Ingredients
Method
30 mins prep30 mins cook60 mins total
Heat the oven to 200°C/180°C fan/gas 6. Put the smoked haddock on a baking tray, brush with the oil and bake for about 4 minutes, or until opaque and cooked through.
Meanwhile, bring the chicken stock and garlic to a simmer in a small saucepan. Add the peas and cook for 4–5 minutes, until tender.
Add half the cream to the peas, remove the garlic if preferred, then blend until smooth. Taste and season with salt and pepper; keep warm.
Melt the butter in a separate pan. Add the remaining cream, lemon juice and Dijon mustard, then simmer until the sauce has reduced by about half.
Stir the chopped chives into the sauce and adjust the seasoning. Spoon the pea purée onto two plates, place the haddock on top, drizzle with the Dijon-lemon sauce and finish with chervil.
Notes
Use undyed smoked haddock where possible, and check the fish is opaque and flakes easily before serving. Taste the purée and sauce separately so the seasoning stays balanced.
About this recipe
This elegant fish supper pairs smoky haddock with a smooth pea purée and a sharp, creamy Dijon-lemon sauce.
The fish bakes while the peas simmer with garlic and stock, then the sauce is reduced with butter, cream, mustard and lemon before the plates are finished with fresh herbs.
