Haddock with a Poppy Seed Crust and Sweet Potato Wedges

Ingredients

•  4 x haddock fillets
•  1kg sweet potatoes
•  1½ tsp salt
•  4 tbsp sunflower oil
•  500g frozen peas
•  1 tbsp unsalted butter
•  2 tbsp milk
•  10g fresh mint
•  100g breadcrumbs
•  1 tbsp poppy seeds
•  1 egg
•  Salt and pepper (to taste)

TARTARE SAUCE

•  100ml crème fraîche
•  10g fresh mixed herbs
  (dill, parsley, mint)
•  6 small cornichons
•  1 lemon

 

 

 

 

 

 

 

 

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Method

1.  Preheat the oven to 200°C.
2.  Cut the sweet potatoes into wedges.
3.  Add 1 tsp salt to a bowl and fill with cold water.
4.  Soak the sweet potato wedges in the water for 15 minutes.
5.  Drain the bowl and pat the wedges dry, then toss in a bowl with 2 tbsp of sunflower oil.
6.  Spread out on a large oven tray and season.
7.  Roast in the oven for 35-40 minutes, until golden brown.
8.  Bring a pan of salted water to the boil, add the peas and reduce to simmer for 10 minutes.
9.  Drain and transfer to a food processor.
10.  Add the butter, milk and mint and pulse several times, until you have chunky purée.
11.  Season to taste and keep warm.
12.  Finely chop the herbs  and cornichons for the tartare sauce.
13.  Combine the crème fraîche, herbs and cornichons in a bowl and season.
14.  Mix the breadcrumbs and poppy seeds together on a tray.
15.  Gently whisk the egg in a shallow bowl.
16.  Dip the haddock fillets into the egg, followed by the breadcrumb mixture, making sure to coat them well and then set aside.
17.  Heat the sunflower oil in a large frying pan over a  medium heat.
18.  Once the oil is hot, gently add the fish to the pan and cook on either side for 4 to 5 minutes or until the crust is an even golden brown.
19.  Cut the lemon into wedges.
20.  Serve the fish alongside the warm crushed peas, sweet potato wedges, a generous dollop of the crème fraîche tartare and the lemon wedges.