This recipe has been supplied by The Telegraph and written by Eleanor Steafel, feature writer for the Daily Telegraph. Copyright of Telegraph Media Group Ltd.
There is something very comforting about an old-fashioned smoked fish supper. Whether you’re using a whole fish or fillets, they don’t take much cooking and can just as easily take simple flavours as they can punchy ones. You’ll need lemon wedges and something to mop it all up. A few new potatoes would be lovely, as would some bread – maybe soda or a good brown.
Prep time: 5 minutes
Cooking time: 30 minutes
- 200ml double cream
- 8 peppercorns
- A red onion, halved and peeled
- A large garlic clove, bashed and peeled
- 2-4 fillets of smoked haddock, depending on how big they are
- Olive oil (a splash for cooking and 2 tsp for dressing)
- 2 rashers of thick-cut smoked bacon, cut into thin strips
- A lemon
- 125g asparagus
- 1 tsp Dijon mustard
- A few chives, snipped
- Start by putting the cream and peppercorns in a small saucepan. Cut one of the onion halves in half again and add to the pan along with the garlic. Put the pan over a low heat and bring just to a simmer. Lower the fish into the pan and pop a lid on. Keep the heat on low and cook for six minutes. Then turn the heat off and leave the pan to sit for about 15 minutes. Everything will infuse and become smoky and garlicky.
- Meanwhile, set a frying pan over a medium heat with a small splash of oil and fry the bacon until crispy. Remove from the pan and set aside.
- Finely chop the remaining onion and pop it in a bowl. Cut a couple of wedges off the lemon and reserve to serve. Squeeze the rest of it over the onion. Add a pinch of salt and scrunch the onion in the lemon juice.
- Use a vegetable peeler to shave the asparagus spears.
- Add the mustard and a couple of teaspoons of olive oil to the onion bowl and stir well. Then add the asparagus and use your hands to toss it all together.
- To serve, put the fish in wide bowls and spoon over a little cream (making sure not to give anyone a peppercorn). Sprinkle over a few chives and some crispy bacon. Serve with a little mound of asparagus salad and a lemon wedge.
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