Henry Harris presents a delightful alternative to the traditional Easter lunch with his baked smoked haddock and parmesan dish, paired with a refreshing lemon icebox pudding. This combination offers a light, easy, and enjoyable supper perfect for winding down a long holiday weekend.
Baked Smoked Haddock and Parmesan
This hot, bubbling dish is ideal for a 15-minute supper, best enjoyed in front of the television with a side of salad or hot buttered peas. Harris emphasizes the importance of selecting high-quality ingredients: opt for large, thick fillets of undyed smoked haddock from a reputable fishmonger, as supermarkets often lack this quality. Additionally, use a French, naturally soured creme fraiche to avoid coagulation when heated, which can result in an unpleasant texture.
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2
Ingredients:
- 2 180g sustainably sourced skinless smoked haddock fillets
- 150-200g creme fraiche
- Black pepper
- Tabasco sauce, to taste
- Parmesan, for grating
- Comté or gruyère, for grating
- Buttered peas or green salad, to serve
Instructions:
- Heat the grill to high. Place each haddock fillet in an individual heatproof dish.
- Spoon the creme fraiche over the fish, spreading it loosely but evenly to cover.
- Season generously with black pepper and a dash of Tabasco.
- Grate a generous amount of parmesan over the top, followed by a light covering of comté or gruyère.
- Position the dishes on a shelf about two-thirds of the way down from the grill and cook for 8-10 minutes, until the cream is bubbling and the cheeses start to colour.
- Check that the fish is cooked through; if not, cook a little longer. Serve hot with buttered peas or a green salad.
For an enhanced version, Harris suggests adding cooked leeks and sliced waxy potatoes to the base of the dishes before assembling the fish.
Lemon Icebox Pudding
This make-ahead dessert is a family favourite, often served at parties to reduce stress on the day. It pairs beautifully with a raspberry coulis spiked with brandy or eau-de-vie.
Recipe Details
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Freezing Time: 3 hours or more
Serves: 6-8
Ingredients:
- Neutral oil, for greasing
- 150g gingernut biscuits
- 50g unsalted butter, melted
- 2 large eggs, separated
- 70g caster sugar
- 120ml lemon juice
- 285ml double cream
- Finely grated zest of 2 lemons
Instructions:
- Grease a 900g loaf tin and line it with a double layer of clingfilm, leaving plenty of overhang.
- Crush the biscuits into crumbs, mix with melted butter, and press half into the base of the tin.
- In a warmed bowl, whisk egg yolks and sugar until pale, then beat in lemon juice.
- In a cold bowl, whisk cream and lemon zest to soft peaks, then fold into the egg mixture.
- Whisk egg whites until stiff, fold a spoonful into the mixture to loosen, then fold in the rest.
- Pour into the tin, freeze for an hour, then top with reserved biscuit mixture and wrap in foil.
- Freeze until solid. Before serving, transfer to the fridge to soften, then slice with a hot knife.
These recipes are adapted from The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Henry Harris, published by Quadrille. They offer a simple yet elegant way to enjoy a relaxed Easter meal.
