Grilled haddock with a salad of cauliflower, apples and chestnuts

Grilled haddock with a salad of cauliflower, apples and chestnuts

By
From
British Seafood
Serves
4
Photographer
David Loftus

This is one of the Seafood and Grill’s most popular dishes. It is perfect during the autumn, when fresh chestnuts or cobnuts are around. The combination of raw cauliflower, seasonal apple, crunchy chestnuts and chives in a mustardy dressing is great with haddock grilled on the bone. Try it with crunchy pear instead of apple, too… equally delicious.

Ingredients

Quantity Ingredient
4 haddock steaks
cornish sea salt
freshly ground black pepper

Cauliflower purée and salad

Quantity Ingredient
1 medium-small cauliflower
light rapeseed oil, for cooking
50g unsalted butter
2 crunchy green eating apples
200g fresh chestnuts
2 tablespoons chives, chopped
100ml English mustard dressing

Method

  1. First prepare the cauliflower. Cut off the base and divide the cauliflower into florets. Slice these lengthways thinly, with a sharp knife. Put a quarter of the cauliflower into a bowl and set aside for the salad; use the rest for the purée.
  2. To make the cauliflower purée, heat a saucepan over a medium heat and add a drizzle of oil and the butter. When the butter has melted, add the cauliflower and cook, stirring, for 2 minutes, without colouring. Add just enough water to cover the cauliflower, bring to a simmer and put the lid on. Cook for 10 minutes or until tender, checking the water level occasionally and adding a little more if needed. Drain the cauliflower, then purée in a food processor or blender until smooth. Transfer to a bowl or pan, cover and keep warm.
  3. To prepare the cauliflower, apple and chestnut salad, halve, core and thinly slice the apples. Roughly chop the roasted nuts. Add both to the sliced cauliflower with the chives.
  4. Heat your grill to medium and lightly oil the grill tray. Season the haddock with salt and pepper and place on the grill tray. Slide the fish under the grill and cook for 5 minutes. Check to see if the fish is cooked – it should come away from the bone. If not, continue grilling, checking every minute. Remember that fish continues to cook after it is taken from the heat, so is best removed a little undercooked.
  5. Spoon the warm cauliflower purée onto 4 warmed plates. Dress the cauliflower salad with the mustard dressing and place next to the purée. Place a haddock steak on each portion of cauliflower purée and drizzle over any cooking juices from the tray. Serve at once.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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