A fantastic fish dish to try at home

Smoked haddock boulangère with mussel cream (Serves 8)

Ingredients Instructions
  • 300g smoked haddock trimmings
  • 400g smoked haddock fillets
  • 1kg mussels
  • 1kg rooster potatoes
  • 15g thyme
  • 10g dill
  • 100g chives
  • 200g diced shallots
  • 3 garlic cloves
  • Lemon zest
  • 40ml chicken stock
  • 220ml milk
  • 600ml cream
  • 200ml white cooking wine
  • 50g melted butter
  • 300ml extra virgin olive oil
  • Vegetable oil
  • Salt and pepper
  • Chop the thyme and peel and slice potatoes to around 3mm thickness In a bowl, mix 5g of the chopped thyme, sliced potatoes, melted butter, salt and pepper. (Remember to give the mix a light seasoning as the smoked fish will add seasoning to the potatoes)
  • Line a baking dish with parchment paper, start with a layer of potatoes, then add a small amount of the smoked haddock and repeat the process until all the fish and potatoes are used. Add the warm chicken stock, cover with parchment paper and another baking dish of the same size on top before bake in the oven for 1 hour at 180C.
  • With a small knife check the cooking of the boulangère (the knife should go in and out easily). If needed, add another 15/20 minutes to the cooking time. Press and set in the fridge with a weight on the top to bring all layers together and let as much air out as possible. this will take a few hours to properly set.
  • In the meantime, make the mussel marinere sauce by heating the vegetable oil in a large pot. Once it has reached the right temperature (just before smoking point, add the shallots, garlic and a few seconds later, the mussels. Cover and cook for 10/15 seconds before adding the white wine, covering and cooking for a further 10/15 seconds until all the mussels are open and the wine reduced a little (if the mussels remain closed, do not use them)
  • Add 400ml warm cream and bring back to the boil before picking each mussel out of its shell and reserving the cooking liquer. Place the smoked haddock fillets in a shallow tray and grate the lemon zest over them.
  • In a small pot bring the milk, remaining cream and thyme to the boil. Pour over the fish and cover with cling film and leave to cook gently.
  • Make a chive oil by blitzing the chives and extra virgin olive oil in a blender. Once the haddock fillets are cooked, flake the fillets into the cooking juices from the mussels and haddock with the mussels to the boil and add the chive oil. To serve, slice the boulangére and fry in a pan before topping with the sauce and garnishing with fresh dill sprigs.