Grilled Fillet of Haddock

Parmesan Crust, Creamed Beetroot Potato with Chorizo and sundried Tomato, on a bed of Spinach and Shellfish Sauce

Ingredients:

200 g of Fresh Haddock, skin on

300 g Parmesan Cheese

30 g Bread Crumbs

10 g chopped Chorizo

10 g chopped Sundried Tomato

30 g baby spinach

50 ml fish stock

1 tbsp Olive Oil

10 g chopped Shallots

1 clove of Garlic

100 ml Fresh Cream

100 ml White Wine

100g rooster potatoes

1 medium-sized beetroot

Method

Mix the Parmesan, Olive Oil and bread crumb together. Cook the fish on both sides on a s hot grill/pan.

Place the Parmesan mis on top of the fish and in to a pre heated oven, 180 degrees for 2 mins. Boil the potato and beetroot together. When cooked, strain, add some butter, salt and pepper.

Sauce

Using a hot pan with some Olive Oil, add Shallots, Garlic, Chorizo and sundried Tomato, add the white wine and allow to reduce. Then add fish stock, reduce add cream and reduce again, then add the Spinach for 30 seconds.

Place on a pre warmed plate and add the Haddock.

For presentation add edible flowers and Lambs lettuce.

Serve with a glass of chilled Sauvignon Blanc and enjoy with family or friends.