Noisettes of haddock with sauce vierge

Noisettes of haddock with sauce vierge

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
4 haddock cutlets, each about 170 g and 2 cm thick
1 lemon
2 tablespoons olive oil

For the sauce vierge

Quantity Ingredient
2 shallots
1 garlic clove
2 plum tomatoes
large handful mixed herbs, such as flat-leaf parsley, chives and coriander
200ml extra virgin olive oil
1 thyme sprig
1 bay leaf
25ml sherry vinegar
flaked sea salt
freshly ground black pepper


  1. Prepare the haddock cutlets as noisettes and juice the lemon.
  2. To make the sauce, halve, peel and finely dice the shallots. Peel and lightly bash the garlic with the flat side of a large knife. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter, deseed and cut the tomatoes into fine dice. Finely chop enough herb leaves to give you 1–2 tablespoons.
  3. Put the shallots, garlic, extra virgin olive oil, thyme, bay leaf and a good pinch of salt in a saucepan. Place over a very low heat and cook very gently for 15–20 minutes until the shallots are soft but not coloured. Remove from the heat, add the sherry vinegar and set aside to cool. Heat the grill to its highest setting.
  4. Put the haddock noisettes in a bowl with the 2 tablespoons olive oil and coat carefully with the oil. Drizzle over a little lemon juice. Place the noisettes on a lightly oiled, lipped baking sheet and season lightly with salt. Place under the grill and grill until the haddock is cooked; it will change from translucent to opaque, about 4–6 minutes depending on the thickness.
  5. Take the fish noisettes from the grill, remove the string and skin, and leave to rest for 1–2 minutes.
  6. Remove and discard the thyme and bay leaf from the sauce and add the diced tomatoes and chopped herbs. Taste and adjust the seasoning with a little salt and generously with pepper.
  7. Place a haddock noisette on each of 4 plates and spoon over some of the sauce.

A note on salmoriglio and sauce vierge...

  • Like salsa verde, salmoriglio and sauce vierge are olive oil based sauces. All 3 sauces are good served with any poached, steamed, baked or grilled white fish.
Leiths School of food and wine
cookery course
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