For a simple yet satisfying Easter meal, chef Henry Harris offers two recipes: a cheesy baked smoked haddock and a lemon icebox pudding. The fish dish, ready in 15 minutes, features undyed smoked haddock fillets baked with crème fraîche, Parmesan, and Comté or Gruyère, seasoned with black pepper and Tabasco. Harris recommends using thick fillets from a good fishmonger and French crème fraîche to avoid curdling.
To prepare, place each fillet in an individual heatproof dish, spoon over crème fraîche, season, and grate over cheeses. Grill for 8-10 minutes until bubbling and coloured. Serve with buttered peas or green salad. For added flavour, cook sliced leeks in butter until soft and spread in the dish before adding fish.
The lemon icebox pudding is a make-ahead dessert. Line a loaf tin with clingfilm, press a mixture of crushed gingernut biscuits and melted butter into the base. Whisk egg yolks with sugar, add lemon juice, then fold in whipped cream with lemon zest and stiffly beaten egg whites. Pour into the tin, freeze for an hour, top with remaining biscuit mix, wrap in foil, and freeze until solid. Before serving, transfer to the fridge to soften, then slice with a hot knife.
