My second friend to contribute a delicious recipe and one that is particularly good for those on special diets such as gluten-free or simply wanting to be less lardy.
Recently my friend Brian Fillis and I have been talking a lot about recipes and limited ingredients. (No, not because he's a tubby be-atch, but because he's experiencing some food sensitivities if you must know, Norman!)
These dietary restrictions have led him to discovering the joys of cooking fish en papillote — essentially oven-baking it wrapped in grease-proof paper accompanied by delicious, simple seasonings and appropriate ingredients.
After a brief conversation as to things he could try on his gluten-restricted regime, this was an almost immediate result: smoked haddock en papilote with potato and celeriac cakes and vegetables.
This recipe is for 2 diners. Yeah, yeah, you all know the drill about calculators on your phones...
Shopping list
1 to 2 large fillets of undyed responsibly sourced smoked haddock per diner
3 potatoes, boiled and mashed
A generous knob of butter
A handful of chives, very finely chopped
½ a small celeriac, boiled and mashed
Mange tout, approx. 75 to 100g per diner
2 peeled carrots, cut vertically, julienne-style
2 courgettes cut vertically, julienne-style (but maybe a little more rustic in proportion)
Chopped flat leaf parsley; about 2 tbspns
1 fresh lemon
Butter or olive oil as needed
Cooking method
Allow the fish to reach room temperature. While this is happening, mix the butter with the chopped chives until well integrated
Laying the fish flat on the grease-proof paper, arrange the julienne carrots and courgettes at the side of the fish before placing generous knobs of the chive butter on top of the raw fish. Add thin slices of the fresh lemon on top of this. Wrap up the paper and seal all edges tightly before placing at the centre of the oven on a grille or ungreased pan. Cook for approximately 18mins at 180°C/350°F/gas mark 4 in a pre-heated oven (he used a fan assisted oven, so adjust times accordingly)
While the fish is baking, mix the mashed potatoes and celeriac in a bowl in equal portions, folding in the chopped flat leaf parsley and adding seasoning (salt and/or black pepper) to taste
When the fish is about 7mins from being ready, break an egg into a shallow dish and whisk. Form the potato/celeriac mix into flat cakes with clean hands and dip in the egg on both sides before frying in a shallow pan with butter, olive oil or vegetable oil until golden brown
Unwrap and plate the fish and serve with the potato and celeriac cakes and accompanying vegetables
Accompaniments
This dish is suitable for being accompanied by any steamed or boiled fresh vegetables such as the steamed mange tout in this case,. Alternatives include broccoli, green beans, spinach or broad beans.
Pairings
A dish borne out of the need for a restrictive diet that doesn't involve alcohol, it wasn't really a priority. But knock yourself out with a fresh, dry white if that's not going to bring on anything untoward.
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