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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

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.