Norwegian haddock loin wrapped in pancetta with roasted vine tomatoes and olive oil mash

Seafood from Norway

Seafood from Norway

Premium Supplier 20th April 2018

Norwegian haddock loin wrapped in pancetta with roasted vine tomatoes and olive oil mash

Flaky and delicious, this recipe combines a fantastic piece of Norwegian haddock loin with pancetta, olive oil mash and roasted vine tomatoes.

Ingredients

  • For the Norwegian haddock
  • 4 x 125g skinless, boneless Norwegian haddock loin portions
  • 16 thin rashers of pancetta
  • 30ml olive oil for cooking
  • For the olive oil mash
  • 750g Maris Piper potatoes
  • approx. 100ml milk
  • approx. 75ml light fruity olive oil
  • flaky sea salt
  • For the tomatoes
  • 4 x clusters of 5-6 vine tomatoes still on the vine
  • 20ml olive oil
  • 20ml balsamic vinegar
  • flaky sea salt
  • To serve
  • 1 small bunch of watercress or other peppery leaves
  • 20ml extra virgin olive oil
  • 20ml good quality balsamic vinegar

Method

On a sheet of clingfilm, lay out four rashers of pancetta with the short edges towards you. Place a Norwegian haddock fillet on the pancetta and, with the help of the clingfilm, wrap the pancetta around the fish. Roll up in the clingfilm and twist the ends tightly. Repeat with the remaining fish. Chill for at least 1 hour before using but do not leave longer than 24 hours as the fish will become over-cured.
Peel the potatoes and cut them into small chunks. Rinse and then place in a pan, covered with cold water. Add salt and bring to the boil. Reduce the heat and simmer until tender. Drain the potatoes and allow to steam dry. Heat the milk in the potato pan and rice the potatoes into the milk. Beat together well and then gradually mix in the olive oil. Season with flaky sea salt and then pass through a fine drum sieve. Reheat the mash and keep warm.
Place the tomatoes in a small roasting tin, drizzle with the oil and balsamic and season. Roast in a hot oven for 4-5 minutes.
Heat the olive oil in a large non-stick pan and sear the Norwegian haddock, colouring well on all sides. The pancetta wants to be crisp and golden. If necessary, transfer to an oven to finish cooking.
Spoon the mash onto the plates, cut the haddock in half on the bias and place on the mash. Place the roasted tomatoes to one side and add some watercress to the plates. Drizzle the olive oil and balsamic around the dish.

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