Smoked Haddock, Parsley Porridge and Bitter Lemon Dressing

A delicious recipe from Ollie Hansford, (Head Chef) at the woodhouse restaurant

Smoked Haddock, Parsley Porridge and Bitter Lemon DressingIngredients (Serves 4):
1 Side of un-dyed,
Smoked Haddock
500ml Milk
1 Chopped Onion
4 Bay Leaves
8 Peppercorns
8 Cloves
200g Porridge Oats
8 tbsp Dark Brown Sugar
16tbsp Water
4 Lemons
100g Finely Chopped Parsley

To Garnish:
Walnut Halves
Capers
Shallot Rings
Parsley Puree
Red Vein Sorrel Cress

Method:

This dish is simple to prepare, but very tasty. At the Restaurant we smoke our own Haddock using woodchips and pine, but you can buy some really good smoked fish from your local fish supplier

For the bitter lemon dressing we boil up the dark brown sugar with the water until it reduces to a thick syrup then add the juice of the lemons, which will dilute the syrup, so we return to the heat and reduce again for a consistency like wet honey. This syrup can be kept for weeks until needed.

For the porridge bring the milk to the boil with the onion, bay leaves, peppercorns, cloves and parsley stalks. Then leave to infuse for half an hour. Pass the milk off and return to a boil. Add the porridge oats and salt, and cook out for 3-5 minutes, stirring constantly to release the starch, so it’s glossy. Pull off the heat and add the finely chopped parsley and check seasoning.

To serve the dish we quenelle a small amount of Parsley puree in the bottom of the bowl (made by blitzing blanched parsley leaves with reduced double cream) and spoon the wet porridge on top. Place a small portion of the smoked haddock in a pan of simmering milk for 3-4 minutes to warm up. Once warmed, flake the haddock over the porridge. We serve the dish with broken walnut halves, small capers and shallot rings for a fresh and powerful bite. Then drizzle a tablespoon of the bitter lemon dressing around the dish and garnish with Red vein Sorrel leaves. Enjoy

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