Nathan Outlaw's Haddock Recipes: A Triple Treat for Seafood Lovers
Renowned chef Nathan Outlaw presents three exquisite haddock recipes that showcase this versatile fish in all its glory. From crispy smoked haddock fritters with a rich cheese sauce to simply grilled fillets and comforting poached rarebit, these dishes offer something for every palate. Haddock, a member of the cod family, has often been overshadowed by overfishing concerns, but Outlaw highlights the importance of sourcing from well-managed Nordic fisheries. With its quick growth rate, haddock represents a promising sustainable option when harvested responsibly under strict quotas.
Smoked Haddock Fritters with Cheese Sauce
This hearty dish features smoked haddock fritters that are deep-fried to golden perfection and served with a creamy cheese sauce. The recipe requires 15 minutes of preparation and 1 hour 30 minutes of cooking time, serving four people. Key ingredients include 400ml milk, 300g smoked haddock fillet, 150g unsalted butter, 200g plain flour, five large eggs, and 50g mature cheddar. For the cheese sauce, you'll need 800ml whole milk, 45g unsalted butter, and 150g mature cheddar. To prepare, poach the haddock in milk and garlic, then combine with a dough made from butter, flour, and eggs. Shape into rugby ball forms, deep-fry at 180°C, and serve with the warm cheese sauce, garnished with spring onions, smoked paprika, and parmesan. Outlaw suggests variations with smoked mackerel or crab for a personalized twist.
Grilled Haddock with Braised Leeks and Anchoïade Sauce
For a quick and elegant meal, try grilled haddock with braised leeks and a warm anchoïade sauce. This dish takes 10 minutes to prep and 25 minutes to cook, serving four. You'll need 4 120g haddock fillets, sunflower oil, and fresh thyme. The sauce combines egg yolks, garlic, anchovies, lemon juice, and olive oil, emulsified into a creamy dressing. Braise leeks in white wine and fish stock until tender. Grill the haddock skin-side up for 5-6 minutes until crisp, then serve over the leeks with the warmed sauce drizzled around. This recipe emphasizes the natural sweetness of haddock and the Provençal inspiration of anchoïade.
Poached Haddock and Roast Portobello Mushroom Rarebit
A comforting dish perfect for any meal, this poached haddock rarebit features roast portobello mushrooms topped with a cheesy rarebit mix. Preparation takes 15 minutes, with 45 minutes of cooking time for four servings. Poach 400g haddock fillet in milk with bay leaves and thyme. For the rarebit, make a roux with butter, flour, and dry cider, then stir in mature cheddar, Worcestershire sauce, and mustard. Roast mushrooms with shallots, thyme, and vinegar, then top with flaked haddock and rarebit circles before grilling until golden. Serve immediately with fresh thyme leaves for a satisfying finish.
Outlaw's recipes not only deliver on flavor but also promote sustainable seafood practices. By choosing haddock from responsibly managed sources, home cooks can enjoy these dishes while supporting environmental stewardship. These extracts are from his book On Fish: A Seafood Handbook, offering a comprehensive guide to seafood preparation and sustainability.
