Belfast Telegraph

Saturday 27 December 2014

Recipe: Roast halibut, smoked haddock fishcake, petit pois a la Francaise

Roast halibut, smoked haddock fishcake, petit pois a la Francaise
Roast halibut, smoked haddock fishcake, petit pois a la Francaise

Galgorm Resort head chef Chris Bell serves up some great recipes to brighten up these gloomy January days.

What you'll need

4 X 200g portions of halibut

200g dry mashed potato

100g smoked haddock

2 eggs

50ml milk

200g breadcrumbs

1 head of baby gem lettuce

2 chopped shallots

1 chopped clove of garlic

100g frozen peas

100ml whipping cream

Poach smoked haddock, flake and mix with mashed potatoes; shape into balls and coat in breadcrumbs.

Sweat shallot and garlic until soft, add cream and reduce by half; add gem leaves and peas and return to the boil.

Roast halibut in a pan for 5-6 minutes, place in a serving bowl, garnish with deep-fried smoked haddock fish cake, peas and lettuce.

COMMENT RULES: Comments that are judged to be defamatory, abusive or in bad taste are not acceptable and contributors who consistently fall below certain criteria will be permanently blacklisted. The moderator will not enter into debate with individual contributors and the moderator’s decision is final. It is Belfast Telegraph policy to close comments on court cases, tribunals and active legal investigations. We may also close comments on articles which are being targeted for abuse. Problems with commenting? customercare@belfasttelegraph.co.uk

Nightlife Galleries

More

Latest Food and Drink News

Latest Motoring News