Smoked Haddock

This smoked haddock recipe is the perfect sophisticated yet simple meal. This dish features tender, flaky smoked haddock paired with a rich dulse sauce, making it ideal for a comforting dinner. Easy to prepare and irresistibly delicious, our smoked haddock recipe is a must-try for any home cook.

About the chef

This delicious haddock recipe was provided by Alessio Berrioni, one of the chefs we work with to provide unique experiences at our villas. Alessio moved to England aged 17, after receiving his hotel management diploma in Assisi. Years of hard work led to working alongside the likes of Alaine Ducasse and Gordon Ramsay in Michelin-starred restaurants. Returning to Italy in 2019, he established himself as a private chef offering spectacular fine dining experiences. To him, cooking is a blank canvas waiting to be filled with the help of a pinch of inspiration and a good dose of creativity.



Find out more about Alessio and his services here: https://abpersonalchef.it/

Serves: 4 people
Cooking time: 2 hours

Ingredients:
400g of undyed smoked haddock, cut into 100g portions
300g of black-eyed beans, soaked in cold water overnight
150g of dulse, soaked in water for 30 minutes to desalt
100g of olive oil, plus extra for frying and drizzling
1 bunch of asparagus, diced
4 shallots, finely diced
1 bunch of flat-leaf parsley, chopped
1/2 lemon, juiced
Sea salt
Freshly ground black pepper
1 handful of oxalis, a mixture of leaves and flowers, to garnish

Method:
1. Soak the black-eyed beans in cold water overnight

2. Bring a pan of salted water to the boil. Drain and rinse the soaked black-eyed peas, then add to the pan, ensuring there is at least 4 inches of water above the beans. Bring back to a simmer and cook for 45–90 minutes – the cooking time will depend on the age of the beans, so regularly test them for tenderness.

3. Meanwhile, soak the dulse in water for 30 minutes to desalt. Then drain the dulse and add to a blender along with the olive oil and lemon juice. Blitz until smooth, adding a little water to create a loose dressing.

4. Once the beans are cooked, drain and place in a clean pan. Stir through the dulse sauce and add the shallots, parsley and asparagus. Season with salt and pepper (be careful with the salt as the dulse will still be quite salty), then place over a low heat to warm through while you cook the fish.

5. Place a frying pan over a medium heat and add a drizzle of olive oil. Place the haddock portions in the pan and fry for a few minutes until just cooked through.

6. Serve the smoked haddock on a bed of seared spring onion and drizzle with the dulse sauce.

Enjoy the meal with a bottle of wine from the Fattoria Le Pupille winery.

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