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.