Fillet of Haddock with cauliflower puree, dauphinoise potatoes and an oyster and chive cream

This recipe is a bit more hands on, but well worth the effort. Make sure your fish and oysters are nice and fresh.

Ingredients:

(serves 2)

2 fillets of haddock

4 live oysters

1 red onion diced

8 florets of cauliflower

500ml double cream

2 garlic cloves crushed

250g butter

200ml white wine

2 spring onions sliced

Salt and pepper

Flat parsley leaves

Method

Firstly trim your haddock into nice sized fillets. Place the trimmings in a pan with water, skin of the onion and any other bits you may have lying around that would be good for the fish stock. General rule for stocks are vegetables that grow under ground are good. Simmer the stock VERY gently otherwise it will become cloudy. Simmer for no more than an hour then strain through a fine sieve.

Slice the potatoes quite thin, put them into a sauce pan, cover with cream add 1/2 the onion and some garlic. Season and simmer gently for 10 mins (this gives the dauphinoise a head start before you put them in the oven). Pre heat your oven to 220c and put the potatoes in (make sure your sauce pan is oven proof!)

Bring the cauliflower to the boil in some salted water and continue to boil till tender. Drain then put them in a blender with a nob of butter and a splash of cream, season then blend till fine. Pass through a fine sieve and return them to the sauce pan.

In another sauce pan melt a knob of butter and add the other half of diced onion. Fry for a minute then add the garlic and shucked oysters. Fry for 30 seconds then add the white wine, simmer the wine until the alcohol burns off (about a minute) . Add the double cream, season and leave to simmer very gently.

Now would be a good time to check the potatoes, if a knife sinks through them then they're done. Cover with foil and leave them on the side, they will retain their heat.

Heat a frying pan with a splash of oil and a knob of butter. Season the haddock and fry skin side down for 30 seconds, carefully turn over fry for another 30 seconds then into the oven for 5 minutes.

While you're waiting heat up the cauliflower, check the sauce for seasoning and get your garnishes ready (sliced spring onion and parsley leaves). Arrange as per the photo, serve and enjoy!