SMOKED HADDOCK WITH RED PEPPER MELT ROMANESQUE, BLACKSTICKS BLUE AND ROCKET SALAD
AN utter celebration of local produce, Romanesque grown in the region near Preston is a crossed vegetable of the cauliflower family.
The combination of that and the Blacksticks blue cheese makes for a magical autumnal salad.
Red Pepper Melt One tablespoon olive oil
One small onion – roughly chopped Two cloves garlic Two red peppers - roasted
100g Lancashire cheese Romanesque Salad One small Romanesque cut into florets
One small cauliflower cut into florets
Two tablespoons balsamic vinaigrette
Handful of rocket leaves
Two tablespoons croutons
100g Blacksticks blue cheese
One tablespoon olive oil
Four 180g fillets natural smoked haddock
1. For the red pepper melt – in a small saucepan heat the olive oil and fry the onion and garlic together for five minutes until softened. Deseed the peppers and add to the pan, fry briefly then blend in a food processor until smooth, add the cheese, blend again. Season to taste.
2. For the Romanesque – have a pan of water boiling, blanch the Romanesque and cauliflower until al dente refreshing in ice cold water. Drain then place in a bowl – add the balsamic dressing and season toss gently. Arrange on individual plates adding the rocket, croutons and cheese broken over the salad.
3. When ready to serve – lightly oil a tray and place on the haddock drizzling more oil over the top. Grill under a hot grill for 4-5 minutes, add the pepper, melt on top and grill for a further minute, serve on top of the salad – enjoy!