Poppy seed-crusted haddock with sweet potato fries

Poppy seed-crusted haddock with sweet potato fries recipe

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Tuck into a fancy fish supper made in the comfort of your own home. With a satisfying crust, crispy fries, creamy tartare sauce and crushed peas, this easy dinner idea is a surefire hit. See method

  • Serves 4
  • 35 mins to prepare and 35 mins to cook
  • 683 calories / serving

Ingredients

  • 1kg (2lb) sweet potatoes, cut into chunky fries
  • 1 tsp salt
  • 4 tbsp sunflower oil
  • 500g (1lb) frozen garden peas
  • 1 tbsp unsalted butter
  • 2 tbsp milk
  • 2 tbsp fresh mint, finely chopped
  • 2 x packs boneless haddock fillets
  • 100g breadcrumbs
  • 1 tbsp poppy seeds
  • 1 medium egg

For the tartare sauce

  • 100ml (3 1/2oz) reduced fat crème fraîche
  • 2 tbsp fresh mixed soft herbs (dill, parsley, mint), finely chopped
  • 6 small cornichons, finely chopped
  • 1 lemon, cut into wedges

Each serving contains

  • Energy

    2885kj
    683kcal
    34%
  • Fat

    24g 34%
  • Saturates

    7g 35%
  • Sugars

    23g 26%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 88g Protein 39.1g Fibre 15.4g

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Soak the sweet potato fries in cold water, with 1 tsp salt, for 15 minutes. Drain, pat the chips dry and toss in a bowl with 2 tbsp of the sunflower oil, spread out on a large oven tray and season. Roast in the oven for 35-40 minutes, or until turning golden brown.
  3. Bring a pan of salted water to the boil, add the peas and reduce to a simmer. Cook for 10 minutes. Drain and transfer to the small bowl of a food processor. Add the butter, milk and mint and pulse several times, until you have a chunky purée. Season to taste and keep warm.
  4. Next, make the crème fraîche tartare. In a bowl, combine the crème fraîche, herbs and cornichons. Season.
  5. Mix the breadcrumbs and poppy seeds together on a tray. In a shallow bowl, gently whisk the egg. Dip a haddock fillet in to the egg, followed by the breadcrumb mixture, making sure to coat well. Repeat the process with the remaining haddock fillets and set aside.
  6. Heat the remaining 2 tbsp sunflower oil in a large frying pan, over a medium heat. Once the oil is hot, gently add the fish to the pan. Cook on either side for 4-5 minutes or until the crust is an even golden brown.
  7. Serve the fish alongside the warm crushed peas, sweet potato fries, a generous dollop of the crème fraîche tartare and the lemon wedges.

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