SALSA VERDE NORWEGIAN HADDOCK WITH PARSLEY MASH

Salsa Verde Norwegian haddock with parsley mash. Bring back parsley mash! And what better way to accompany it than a delicious fillet of pan-fried haddock. Comfort food with a modern twist.

Recipe courtesy Seafood from Norway

Serves: 4

Cooking time: less than 30 minutes

Skill level: easy

• Preheat the oven to 200C/fan 180C/gas mark 6.  Bring a pan of water to the boil, add the potatoes and cook for around 15 minutes until soft. Drain really well and mash.
• Mash in the butter and parsley, season with salt and pepper and cover to keep warm.
• Dust the haddock fillets with a little flour and heat a splash of oil in a large non-stick frying pan until hot. Add the haddock, skin side down, and cook for 2 minutes until crispy. Transfer to a baking sheet and finish cooking in the oven for 5-6 minutes.
• Meanwhile combine all the salsa verde ingredients except the olive oil in a large bowl.
• Gradually stir in the oil until you get a thick dressing. Taste adding salt and pepper accordingly.
• Serve the haddock sat on top of the mash with a good dollop of salsa verde dripping down the fish.

 Ingredients

• 480g Norwegian haddock fillets
• 600g floury potatoes
• 40g butter
• 15g parsley, flat leaf
• 1tbsp seasoned plain flour
• 1splash olive oil, extra virgin

Salsa verde

• • handful of parsley, flat leaf
  • handful of mint, fresh
  • chives, fresh
  • 4 anchovy fillet
  • 2tbsp capers
  • 2tsp Dijon mustard
  • 75ml olive oil, extra virgin

Cook’s Tip

If you want to reduce the carbs, serve this with parsley cauli rice instead of mash – a trimmed cauliflower, blitzed in the food processor and steamed in the microwave until tender, seasoned and with the parsley stirred through.

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