{"id":2173,"date":"2011-02-22T09:24:57","date_gmt":"2011-02-22T09:24:57","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=2173"},"modified":"2011-02-22T09:24:57","modified_gmt":"2011-02-22T09:24:57","slug":"recipe-smoked-haddock-with-leeks-and-mustard","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2011\/02\/22\/recipe-smoked-haddock-with-leeks-and-mustard\/","title":{"rendered":"Recipe | Smoked haddock with leeks and mustard"},"content":{"rendered":"

\"\"<\/a>(…and cauliflower puree.)<\/p>\n

Yesterday was random ingredient generator day. Every now and then I ask the kind people of twitter to fire random ingredients into the ether in the hope that it will kindle some spark of inspiration in my idea-less head. As ever they came up with the goods and, like that, I knew what we were going to have for supper.<\/p>\n

You may have spotted from the photograph that I left the skin on the haddock. I wouldn’t recommend it. The smoking process gives it an odd and not entirely pleasant texture. But then perhaps you enjoy eating leather.<\/p>\n

This takes probably 20 minutes from beginning to end, though it could be done quicker. Apologies for crap photo. Camera is bust.<\/p>\n

Serves 2<\/span><\/p>\n

A small head of cauliflower<\/a>, cut into small florets
\n200ml vegetable stock
\n1 tbsp sour cream
\nNutmeg<\/a>
\nA good handful of frozen peas<\/a>
\nA 300g fillet of smoked haddock<\/a>, (skinned and) cut in half
\nA leek<\/a>, sliced
\nA splash of white plonk
\n1 tbsp grainy mustard
\nA small handful of parsley, chopped
\nButter, salt, pepper<\/p>\n

– You’ll need 4 pans for this operation but I promise only one of them gets more than a little dirty. So, bung the stock in one pan and bring it to a boil, and put another, small pan, of salted water on to boil. Chuck the cauliflower into the stock and the peas into the water. Boil the peas for 2 minutes, drain and run under cold water. Set aside. Simmer cauliflower until soft (total 5-7 minutes I should think) and drain all but about 25ml of the stock. Whiz the cauliflower until smooth, add the sour cream, season with salt and pepper, and add a grating of nutmeg. Keep warm over a low heat.<\/p>\n

– The rest is dead quick. One frying pan, one saute pan. Both with a nob of butter. Both over a medium-high heat. Add the leeks to the saute pan, season with salt and pepper, add a splash of wine and cover. In the other pan slip in the fish and season. Fry for 3 minutes on each side and set aside. Uncover the leeks and add the mustard, parsley, and peas. Stir for a minute to warm through the peas and serve with the smoked haddock and cauliflower puree.<\/p>\n

 <\/p>\n

0<\/span>0<\/span><\/div>","protected":false},"excerpt":{"rendered":"

(…and cauliflower puree.) Yesterday was random ingredient generator day. Every now and then I ask the kind people of twitter to fire random ingredients into the ether in the hope that it will kindle some spark of inspiration in my idea-less head. As ever they came up with the goods and, like that, I knew […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[134,461,536,555,715,815],"class_list":["post-2173","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-cauliflower","tag-leeks","tag-mustard","tag-nutmeg","tag-smoked-haddock","tag-twitter"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-z3","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=2173"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/2173\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=2173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=2173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=2173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}