Low in calories, gluten-free and endless flavour – this smoked haddock with garlic infused cauli mash needs to be on your weeknight menu.
SERVES 4 // COOKING TIME 40 min
INGREDIENTS
For the cauli mash
4 garlic cloves, unpeeled
1 head cauliflower, chopped
2 cups vegetable stock
3 tbsp milk
1 tbsp olive oil
For the fish
2 cups milk
4 smoked haddock fillets
For the salad
2 baby gem lettuce
¼ cucumber, sliced
½ cup peas, blanched
¼ red onion, sliced
3 tbsp sunflower seeds, toasted
¼ cup salad dressing of your choice
To serve
½ cup fresh parsley
METHOD
For the cauli mash
1. Heat a dry pan over medium heat and add the unpeeled garlic cloves. Dry-fry for 8–10 minutes until lightly charred on all sides. Cool slightly before peeling.
2. Place the cauliflower and stock in a pot over medium heat. Bring to the boil, cover and cook for 8 minutes or until soft. Strain, reserving ¼ cup stock.
3. Place the strained cauliflower, milk and garlic in a blender or food processor and blend until smooth, adding extra stock, 1 tbsp at a time, until you have a smooth mash. Season to taste and drizzle with olive oil.
For the fish
1. Heat milk in a deep pan over medium heat until it reaches a gentle simmer.
2. Add the haddock and simmer for 8–10 minutes, until cooked.
For the salad
1. Toss lettuce, cucumber, peas and onion together in a bowl. Top with toasted sunflower seeds and dressing.
2. Serve the fish on a bed of cauli mash and garnish with fresh parsley. Serve the salad on the side.
Recipe & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za
Haddock can also be enjoyed with a soft poached egg and baby spinach on wholewheat toast for a delicious and nutritious breakfast. Simply swap the smoked mackerel in this poached egg bagels recipe.
