Roasted Grimsby traditional smoked haddock

Serving size: 4
Preparation time: 5 minutes
Cooking time: 20 minutes

2 whole traditionally smoked haddock fillet
20 Lincolnshire asparagus
300g of freshly shelled broad beans
16 slices of Prosciutto (Parma Ham)
The zest of 1 lemon
4 tablespoons of olive oil
150g of butter
1 tablespoon of chopped fresh tarragon
Salt to taste

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May 2011

Boil the broad beans in salted water for 8 minutes, drain and peel the skin off.

Blanch the asparagus in boiling salted water for 3 minutes and set aside.

In a separate pan, cook the sliced prosciutto with 50g of butter until crispy. Add the broad beans and lemon zest and season with the salt. Add the blanched asparagus and tarragon and serve with the haddock.

Cut the two fillets of haddock in half then pan roast in a non-stick pan with the olive oil for 2 minutes, meat side only. Place in baking tray and bake at 180C for 6-8 minutes.

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