Haddock is a lightly salted, smoked fish primarily caught off the coasts of Norway and Iceland. It's a staple in Northern Europe, Great Britain, and the US—think classic fish and chips. Fresh haddock has firm, translucent white flesh; smoked versions take on an off-white hue, often dyed with annatto for that signature color.
This elegant yet rustic starter is simple to prepare and will delight your guests with its creative flair.
1. Prepare the vinaigrette: Whisk together 4 tbsp balsamic vinegar, 8 tbsp liquid cream, 8 cl milk, salt, and coriander.
2. Cook lentils in boiling salted water for 20 minutes, then drain and keep warm.
3. Poach the boneless haddock in 50 cl milk and 50 cl water for 20 minutes.
4. Thinly slice cherry tomatoes and pink radishes; chop the chives. Set aside.
5. Flake the haddock and mix with eggs, 40 cl fresh cream, salt, and pepper. Divide into buttered ramekins.
6. Bake in a bain-marie at 150°C (th. 5) for 30 minutes.
7. Plate warm flans, surround with warm lentils, garnish with radish and tomato slices, and sprinkle with chives. Drizzle with vinaigrette.
Source: Recipe from La Bonne Cuisine No. 128, February/March 1996.
