STEAMED HADDOCK WITH CHICORY AND CHERRY TOMATO SALAD
Serves 4 A GREAT fish dish ideal as a healthy light lunch or perfect as a dinner party starter. Ingredients ●● Four 180g fillets of haddock ●● Four tablespoons white wine ●● Juice of half a lemon Roma tomato salad ●● One punnet cherry tomatoes ●● Pinch caster sugar ●● One teaspoon chopped thyme and rosemary ●● One clove garlic finely-chopped ●● Drizzle olive oil ●● One red chicory ●● One cucumber cut into thin strips
●● Two tablespoons white wine vinegar ●● Six tablespoons extra virgin olive oil ●● Squeeze lemon ●● Few leaves shredded basil ●● Baby shoots
Method: 1. For the roma tomato salad, cut the tomatoes in half and place on a small tray cut side up. Scatter over the sugar, thyme, rosemary, garlic and drizzle with olive oil – roast in a hot oven at 180C for six minutes. 2. Take each piece of haddock and place on a square of cling film, season generously and add a tablespoon of wine and a squeeze of lemon, fold the cling film over to form a sealed parcel. 3. Steam in a covered colander over a pan of simmering water and cook for about six to eight minutes depending on the thickness of the fish – allow to rest for two minutes. 4. Arrange the roma tomatoes, chicory and cucumber on individual plates, make up the quick dressing by mixing together the vinegar, olive oil, lemon and basil. Drizzle the dressing over the tomatoes chicory and cucumber. 5. Remove the fish from the cling film parcels and place on top finishing with a scattering of baby shoots.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter