Roasted Grimsby traditional smoked haddock
METHOD
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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