How to make haddock with a warm crushed-pea, mint and asparagus salad

This simple dish takes the classic haddock and cheese sauce to a new level by pairing it with a warm salad of fresh green vegetables. Serve it with flavoured basmati rice for a perfect weekday-evening meal

Smoked haddock with a warm crushed-pea, mint and asparagus salad

2 smoked haddock fillets 
​100g podded garden peas, crushed until coarse 
100g sliced asparagus
2tbsp freshly chopped mint leaves
​150g brown basmati rice 
​180ml of vegetable stock
85g of toasted pine nuts 
Handful of chopped parsley
Half a red onion, diced very finely  
Olive oil

For the cheddar and chive sauce

60ml milk 
60ml cream 
1tbsp butter
1tbsp flour
1 egg yolk
1tsp chives
Sprinkling of cinnamon
1 cup of finely grated cheddar cheese

Place 2 smoked haddock fillets into an oven pre-heated at 180C and heat for approximately 20 minutes, or until cooked through.

Begin your rice side dish by heating 1tsp of olive oil in a frying pan and cooking the diced onion for 5 minutes. Add in the rice and then the vegetable stock, bringing to the boil. Reduce the heat to low, then cover the pan with a lid and cook for approximately 20 minutes or until the rice is fluffy and the water is absorbed.

Remove the rice from the heat and add to two small side bowls, scattering with pine nuts and chopped parsley. Season with salt and pepper.

Blanch the asparagus and podded peas in boiling water for approximately 90 seconds, before dropping into iced water to maintain their bright green colour and crunch.

Meanwhile, make the sauce by melting butter in a saucepan and adding in the flour, whisking with a folk for 1 minute. Combine the milk and cream, then add to the saucepan slowly, whisking until the thick. Add in an egg yolk and cook for 30 seconds, on a low heat.

Next, add the cheese to the sauce mixture and stir until well combined. Add the cinnamon and season with salt and pepper, then remove from the heat.

Plate up the podded pea and asparagus salad, placing the haddock atop the salad, and drizzling your cheddar and chive sauce on top of the fillet. Scatter the mint leaves around the dish for extra flavour, and serve with your rice side dish and a lemon wedge.

Top tip: if you are in a rush or seeking a fuss-free dinner, use The Saucy Fish Co’s Cook from Frozen Smoked Haddock with Vintage Cheddar and Chive Sauce.

For more recipes, visit thesaucyfishco.com