Mar 13 2013

Haddock With Asparagus and Prawn Sauce, Sauté Potatoes

Category: RecipesDave @ 14:00


There is a small problem with this recipe: I didn’t write it down when I created it so what’s here is what I would do if I attempted to cook it again.  I went through the process in my head but I haven’t yet had time to test it, so for example the ingredient quantities are not as accurate as usual. If you feel something doesn’t seem quite right, go with your intuition!

Haddock in Asparagus and Prawn Sauce, Sauté Potatoes

Ingredients (remember: quantities are approximate)

2 haddock fillets, around 100gm each (or as you prefer)
1 large shallot
60 gm raw prawns.
80 gm asparagus
20 ml EV olive oil
250 gm thin-skinned potatoes
100 ml peanut oil or pomace
80 ml white wine, e.g. vermentino (something with a strong flavour & a bit of bite to it)
Two desertspoons (30 ml) creme fraiche
Salt and white pepper (not black!)


There are three elements to this recipe that have to come together at the same time. Whilst it is possible to cook them separately and combine on the plate, this is not so satisfactory as getting them all together at the same time, so I have put the three things into three columns as a sort of “timeline”.

Haddock Sauce Potatoes
Clean the potatoes but don’t peel them. Cut them into small bite-sized pieces, around 1.5 cm on a side.
Peel and finely chop the shallot.

Slice the asparagus stalks into little circles around 2 mm thick. As you get to the bottom of the stalk it will get harder; reduce the thickness of the slices but stop when the knife won’t go cleanly through. Discard the tough end (it shouldn’t be more than a few cm long and is usually around 1 cm).

Par-boil the potatoes until they are just beginning to soften. This can be anything from two to five minutes depending on the potatoes. If you overdo this stage, make duchesse potatoes instead 🙂 Drain the potatoes, rinse with cold water and set aside to cool further until needed.
Heat 10 ml of the olive oil in a frying pan, large enough to hold the fish fillets. Heat 10 ml olive oil in another frying pan and put the shallot and asparagus in on a low light. Leave to cook for a good ten minutes – the shallot should be quite well sweated and the asparagus softened. Put the peanut oil or pomace in a deep frying pan (yes, a third frying pan!) and heat to smoking point. You can use a deep fryer for the potatoes, in which case follow your normal procedure.
Add the prawns to the shallot and asparagus and stir in. Season lightly with a little salt and white pepper. Don’t use black pepper – even a small amount will totally overwhelm the delicate flavours
Put the fish in the pan on a low-ish light, skin side up. Keep your eyes on it and turn it over when needed Whilst the potatoes and fish are frying, turn up the heat under the shallot, asparagus and prawn mixture. Add the white whine, stir and reduce. Once most of the alcohol as gone (three to five minutes), stir in the creme fraiche. Wearing an apron, oven gloves and glasses, spoon the potato pieces into the hot oil in the third pan – it is very likely to spit, possibly violently so! Once in, give them a little shake/stir from time to time. They will all need to be turned over at ;east once to cook them evenly. Remove them from the oil when they’re a nice golden brown and place in a bowl lined with kitchen paper towels for a minute or two, whilst plating the fish and sauce, to absorb any excess oil.
When all three components are ready, serve as shown in the photo with more of the wine the sauce was cooked with.