Today’s recipe is a layering of flavors and textures. Haddock with pea purée and cream sauce. A tasty dish that will work well as the main course for an intimate dinner.
Every time I cook haddock it reminds me of home, London. When I used to buy fish and chips at home I would usually go for haddock rather than cod. The flakes of fish are a little larger so when you pierce the fillet, bite-size chunks fall away. Haddock, is often a more hearty piece of fish compared to cod.
As I mentioned, haddock with pea purée and cream sauce is a dish with many layers. You can pile some haddock onto your fork and then some of the pea purée on top, then scoop up a generous amount of the cream sauce, and then finally, a few shallots. Everything will hold firm on the fork, you’ll just have to watch out for those pesky peas in the sauce.
The cream sauce in this dish has a little kick to it, which is totally optional. I felt this sauce needed a few red pepper flakes to give it a little heat, another dimension, but you don’t have to.
If you’re wondering what side dish to serve with haddock and pea purée, with cream sauce, how about roast potatoes, quinoa or cous cous? You need something that will take on the creamy sauce. Nothing too rich though, this sauce is enough.
Haddock with Pea Purée and Cream Sauce
Ingredients
- 1 shallot sliced thin
- 1 tbsp corn starch
- Cooking oil for frying shallots
- 2 cups green peas fresh or frozen
- 1 tbsp butter
- 2 tbsp fresh parsley chopped
- 1 tbsp parmesan
- 2 x 8oz-10oz haddock fillets
- Salt and pepper to season
- 2 tbsp cooking oil for pan frying haddock
Cream Sauce
- 2 cups heavy cream
- 1/4 cup vegetable stock
- 1 tbsp parsley chopped
- 1 tbsp scallions sliced, green part only
- 1 tbsp peas
- 1 tsp fish sauce
- 1/4 tsp red pepper flakes optional
- Salt and pepper to taste
Equipment & Utensils
- Large skillet
- Slotted spoon
- Small saucepan with cover
- Blender or food processor
Instructions
- Place sliced shallots in a single layer on a tray or plate.
- Dust with corn starch on both sides and set aside.
- Heat cooking oil in a skillet until hot then add shallots.
- Shallots will become golden quickly, so keep an eye on them.
- Toss the shallots around in the oil to make sure all sides are golden then remove with a slotted spoon and place onto a paper towel to allow the oil to drain away.
- Once the oil has drained from the shallots transfer to a clean tray or plate and set aside.
- You can heat your oven to make the stove warm, and place them on the stove, uncovered.
- Discard cooking oil in skillet, then wipe your skillet clean and set aside.
- Heat some salted water in a small saucepan.
- When the water begins to bubble, add peas and cook for 4 mins.
- Drain peans once cooked, then return pan to heat and add butter.
- As butter begins to melt add drained peas and parsley.
- Combine ingredients until warm, then transfer to a blender or food processor.
- Blend once or twice then return to pan on a medium heat and add parmesan.
- Combine ingredients until the parmesan has melted, then set aside and cover.
- Heat 2 tbsp cooking oil in skillet on high then carefully place haddock into the oil.
- Cook until golden on both sides (approx. 5 mins) then remove from skillet and set aside.
Cream Sauce
- Heat ingredients on medium heat in a small saucepan, excluding the salt and pepper.
- Allow sauce to heat gradually do not allow to boil over.
- Once ingredients have released and then come together to make a tasty sauce, add salt and pepper to taste.
- Your sauce should've reduced just a little, allow that to happen if it hasn't already, then remove from heat.
- To plate, divide pea purée into two parts and place in the center of each plate.
- Balance a haddock fillet on top, pressing gently onto the peas, to make sure it stays in place.
- Gently spoon the cream sauce around the fish and peas until you are unable to see the bottom of each plate
- Top fish with shallots and serve.
