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Grana PadanoFish

Slow cooked haddock, saffron and Grana Padano fondue

Name: Slow cooked haddock, saffron and Grana Padano fondue
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 4 people
Cuisine: Italian
Ingredients: 4 fillets of haddock 180 g each; 300 ml EVO oil; 5 sprigs of thyme; 2 cloves of garlic; 3 tbsp coarse salt; 150 ml milk; 150 ml double cream; 300g Grana Padano, grated; 1 pinch of saffron threads; 4 small red Tropea onion; 1 tbs oil; 1 tbs icing-sugar; Salt; 4 medium eggs; 400 g red skin potatoes; 120 ml EVO oil; Salt; 100 ml EVO oil; 15 g sweet paprika; 100 ml EVO oil; 30 g parsley leaves

Medium

4 people

75 min

Chef Francesco Mazzei

Haddock is a staple in English cuisine and I wanted to give it a twist by slow cooking it and creating and incredible cheesy sauce and caramelised onions to create contrasting flavours to the fish. The two different oils might seem a bit “chefy” but they are worth it. Believe me!…

Ingredients

For the haddock:

4 fillets of haddock 180 g each

300 ml EVO oil

5 sprigs of thyme

2 cloves of garlic

3 tbsp coarse salt

For the fondue:

150 ml milk

150 ml double cream

300g Grana Padano, grated

1 pinch of saffron threads

For the garnish:

4 small red Tropea onion

1 tbs oil

1 tbs icing-sugar

Salt

4 medium eggs

For the mashed potatoes:

400 g red skin potatoes

120 ml EVO oil

Salt

For the paprika oil:

100 ml EVO oil

15 g sweet paprika

For the green oil:

100 ml EVO oil

30 g parsley leaves

Preparation

STEP 1

Place part of the coarse salt in a container, lay the haddock fillets on top and cover with the remaining salt. Leave for about 8 to 10 minutes, then rinse with cold water and dry out with a kitchen cloth.

Mashed potatoes.
Peel the potatoes, cut into chunks and place into a deep pot, cover with water and bring to a boil. Cook the potatoes until soft, drain and transfer into a bowl, season with salt, add the olive oil and mash them well until creamy. Keep on the side.

STEP 2

Oils.
For the paprika oil, heat the oil to around 50°C, add the paprika then blend for 3 to 4 minutes. Pass through a sieve if necessary.
Proceed the same way for the green oil.

Garnish.
Heat the grill of the oven at 200°C.
Wash the onions and cut them in half lengthwise. Heat the oil in a pan, add the onion on the cut side, season with salt and fry until golden brown. Flip them and fry for one more minute. Transfer onto a shallow tray, sprinkle with icing sugar and place under the grill until they start to caramelise.

STEP 3

Fondue.
In the meantime, pour the milk and cream into a saucepan, add the saffron and bring to about 80°C, remove from the heat and add the grated cheese. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

STEP 4

Haddock.
Preheat the oven at 75°C.
Place the haddock in a deep pan with the EVO oil, thyme and garlic and coat well. Cook in the oven for about 40-45 minutes.

STEP 5

While the fish is cooking prepare 4 poached eggs.

Drain the haddock from the oil and place it in a serving dish. Add some mash potato on the side and lay the caramelised onion on top.

To serve, place a poached egg on top of each fish fillet, pour some saffron and Grana Padano fondue around it and complete with a drizzle of the paprika oil and green oil.

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Slow cooked haddock, saffron and Grana Padano fondue

Ingredients

For the haddock: 4 fillets of haddock 180 g each 300 ml EVO oil 5 sprigs of thyme 2 cloves of garlic 3 tbsp coarse salt

For the fondue: 150 ml milk 150 ml double cream 300g Grana Padano, grated 1 pinch of saffron threads

For the garnish: 4 small red Tropea onion 1 tbs oil 1 tbs icing-sugar Salt 4 medium eggs

For the mashed potatoes: 400 g red skin potatoes 120 ml EVO oil Salt

For the paprika oil: 100 ml EVO oil 15 g sweet paprika

For the green oil: 100 ml EVO oil 30 g parsley leaves

Preparation

Place part of the coarse salt in a container, lay the haddock fillets on top and cover with the remaining salt. Leave for about 8 to 10 minutes, then rinse with cold water and dry out with a kitchen cloth.

Mashed potatoes.Peel the potatoes, cut into chunks and place into a deep pot, cover with water and bring to a boil. Cook the potatoes until soft, drain and transfer into a bowl, season with salt, add the olive oil and mash them well until creamy. Keep on the side.

Oils.For the paprika oil, heat the oil to around 50°C, add the paprika then blend for 3 to 4 minutes. Pass through a sieve if necessary.Proceed the same way for the green oil.

Fondue.In the meantime, pour the milk and cream into a saucepan, add the saffron and bring to about 80°C, remove from the heat and add the grated cheese. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

Haddock.Preheat the oven at 75°C.Place the haddock in a deep pan with the EVO oil, thyme and garlic and coat well. Cook in the oven for about 40-45 minutes.

While the fish is cooking prepare 4 poached eggs.

Drain the haddock from the oil and place it in a serving dish. Add some mash potato on the side and lay the caramelised onion on top.

To serve, place a poached egg on top of each fish fillet, pour some saffron and Grana Padano fondue around it and complete with a drizzle of the paprika oil and green oil.

Related recipes

Seared Mullet Fillets with Basil, Datterini Tomatoes and Grana Padano

Seared Sea Bass on a Cream of Leeks, Fennel, Chickpeas and Grana Padano Riserva

Fresh tuna sandwich with Grana Padano and grilled courgettes

An iconic product

The PDO

Fun Facts

The consortium members

For the haddock:

4 fillets of haddock 180 g each

300 ml EVO oil

5 sprigs of thyme

2 cloves of garlic

3 tbsp coarse salt

For the fondue:

150 ml milk

150 ml double cream

300g Grana Padano, grated

1 pinch of saffron threads

For the garnish:

4 small red Tropea onion

1 tbs oil

1 tbs icing-sugar

Salt

4 medium eggs

For the mashed potatoes:

400 g red skin potatoes

120 ml EVO oil

Salt

For the paprika oil:

100 ml EVO oil

15 g sweet paprika

For the green oil:

100 ml EVO oil

30 g parsley leaves

Mashed potatoes.
Peel the potatoes, cut into chunks and place into a deep pot, cover with water and bring to a boil. Cook the potatoes until soft, drain and transfer into a bowl, season with salt, add the olive oil and mash them well until creamy. Keep on the side.

Oils.
For the paprika oil, heat the oil to around 50°C, add the paprika then blend for 3 to 4 minutes. Pass through a sieve if necessary.
Proceed the same way for the green oil.

Fondue.
In the meantime, pour the milk and cream into a saucepan, add the saffron and bring to about 80°C, remove from the heat and add the grated cheese. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.

Haddock.
Preheat the oven at 75°C.
Place the haddock in a deep pan with the EVO oil, thyme and garlic and coat well. Cook in the oven for about 40-45 minutes.