Haddock is a fish that deserves more attention, says chef Nathan Outlaw. A member of the cod family, it has been overfished for decades, but Nordic fisheries are well managed, making that region a good source. Haddock grows quickly, so with proper quotas and sustainable practices, catches may increase in future.
Outlaw’s recipes showcase haddock three ways: grilled with braised leeks in a warm mayonnaise sauce; poached and served in roast mushroom rarebit; and smoked haddock fritters with cheese sauce. The fritters are a particular favourite, and can also be made with smoked mackerel or crab.
For the fritters, poach 300g skinned smoked haddock in 400ml milk with garlic for three minutes. Strain, reserving 250ml liquid. Make a dough with butter, flour and the reserved milk, then whisk in beaten eggs. Fold in the fish, cheese, parsley, mustard and spring onions, then chill. Deep-fry spoonfuls at 180C for three minutes until golden.
The cheese sauce is made by warming milk, then cooking butter and flour, gradually adding the milk. Simmer for 20 minutes, then stir in mustard, chives and cheddar. Serve the fritters with sauce, spring onions, smoked paprika and parmesan.
For grilled haddock, Outlaw recommends blistered skin with soft flesh. A warm mayonnaise sauce with anchovies and garlic complements the fish and braised leeks. Poached haddock is served in a rarebit made with roast mushrooms and cheese.
