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Recipe: 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.

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