Seared Wild-caught Haddock Recipe

Time30m

Serves4

Fish Bones fish & chips with sea salt & malt vinegar gaufrette potatoes, fine herbs, remoulade mousseline & day vegetable

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Ingredients

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1
Prepare the haddock
Season the wild-caught haddock fillets with sea salt and black pepper on both sides.
2
Heat the oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
3
Sear the fish
Add the haddock fillets to the skillet and sear for about 3-4 minutes on each side, or until golden brown and cooked through.
4
Prepare the gaufrette potatoes
Slice potatoes thinly using a mandoline to create gaufrette shapes, then fry until golden and crispy. Season with sea salt and a drizzle of malt vinegar.
5
Cook the vegetables
Blanch the chosen day vegetable in boiling water for 2-3 minutes, then shock in ice water. Sauté lightly in olive oil before serving.
6
Plate the dish
On a serving plate, arrange the seared haddock, gaufrette potatoes, sautéed day vegetable, and a dollop of remoulade mousseline. Garnish with fine herbs.