Ingredients

  • 2 x 200g haddock darnes
  • 50g butter
  • salt and pepper
Sauce
  • 1 fennel, diced
  • 1 shallot, sliced
  • 100ml white wine
  • 500g fresh clams, cleaned
  • 1 lemon, juice only
  • 100g samphire
To serve
  • mash

Method

  1. Heat the oven to 200°C.
  2. Heat a large fry pan until hot, then add ½ the butter and oil. Once foaming, add the haddock and season. Cook for 2-3 minutes, then flip over and put in the oven for 5 minutes.
  3. To cook the clams, put the ½ the fennel and shallot, wine and clams in a pan with a lid and cook for 3-4 minutes. Then, drain into a bowl.
  4. Pick most of the clams out of the shells. Put the cooking liquor into a pan and reduce by half.
  5. For the rest of the sauce, sauté the remaining vegetables in a knob of the remaining butter for 2-3 minutes. Add the clam liquor, cream and clam meat, then finish with lemon.
  6. Sweat the samphire in a knob of the remaining butter.
  7. To finish, squeeze lemon juice over the haddock, then place the fish onto plates and spoon over the sauce. Serve with the mash and samphire.

 

Ingredients

  • 2 x 200g haddock darnes
  • 50g butter
  • salt and pepper
Sauce
  • 1 fennel, diced
  • 1 shallot, sliced
  • 100ml white wine
  • 500g fresh clams, cleaned
  • 1 lemon, juice only
  • 100g samphire
To serve
  • mash

Method

  1. Heat the oven to 200°C.
  2. Heat a large fry pan until hot, then add ½ the butter and oil. Once foaming, add the haddock and season. Cook for 2-3 minutes, then flip over and put in the oven for 5 minutes.
  3. To cook the clams, put the ½ the fennel and shallot, wine and clams in a pan with a lid and cook for 3-4 minutes. Then, drain into a bowl.
  4. Pick most of the clams out of the shells. Put the cooking liquor into a pan and reduce by half.
  5. For the rest of the sauce, sauté the remaining vegetables in a knob of the remaining butter for 2-3 minutes. Add the clam liquor, cream and clam meat, then finish with lemon.
  6. Sweat the samphire in a knob of the remaining butter.
  7. To finish, squeeze lemon juice over the haddock, then place the fish onto plates and spoon over the sauce. Serve with the mash and samphire.