Finely slice the shallot and garlic.
Smoked Haddock with Peas
Smoked haddock and peas go together like ducks and water, or in the words of the song, love and marriage and a horse and carriage. What I am trying to say is that they are naturals together.
Instead of little gem you could use small heads of cos or romaine lettuce. The bitterness of grilled trevisse, if available, would also work very well with this dish.
Yield: Serves 4
Method
Heat 10ml/2 tsp of the oil in a saucepan and sweat the shallot and garlic for a few seconds.
Add half of the peas, the seasoning and half of the sugar. Pour in the water and bring to the boil until the peas are cooked.
Liquidise the cooked pea mixture and pass it through a strainer.
Cook the remaining peas in boiling salted water with the remaining sugar. Once cooked, refresh them in iced water.
Trim the lettuces of any outer and discoloured leaves, wash well and cut them into quarters.
Grease a grilling tray with the remaining oil. Lay the lettuce quarters on the tray, brush with the melted butter and season.
Lay the fish in a suitable pan, season with pepper only, add the fish stock and wine, and cover.
Heat gently until simmering and cook the haddock for 3–4 minutes, depending on its thickness.
Remove the fish from the pan, cover and keep warm.
Place the lettuce under a preheated grill for about 4 minutes, turning after 2 minutes. It should be partly browned but retain some crispness.
Reheat the mash, warm the sauce through and add the reserved peas.
Place a spoonful of mash just off centre on each plate and arrange three lettuce quarters beside it. Carefully skin the haddock fillets, place one portion partly on the mash and partly on the lettuce, then spoon the peas and sauce around.