Haddock with Endive Salad
- 4 Haddock fillet (skin-on, each about 200 g)
- Sea salt
- black peppercorns
- 2 tablespoons dried herbes de Provence
- 1 teaspoon ground paprika
- Pastry flour (for coating the fish)
- 3 tablespoons clarified butter (for cooking)
- 1 teaspoon Mustard seed
- For the chicory salad
- 3 Endive
- 80 grams Bamboo shoots (canned, drained)
- 1 lemon
- 1 pinch sugar
- 2 tablespoons olive oil
- white peppers
- blanched scallions (for garnish)
Rinse the haddock and pat dry with paper towels. Season strongly with the crushed pepper, salt, herbs, and a little paprika.
For the salad, rinse the endive and pat dry. Carefully separate the individual leaves, and halve lengthwise.
Squeeze the juice from the lemon. Coat the haddock with the flour. Heat the clarified butter in a pan. Place the haddock in the pan skin side down, and cook for 6 minutes until crispy. Turn the fish over and cook for 2 minutes on the other side. Add the mustard seeds, and cook briefly. Remove the haddock from the pan and keep warm.
Add the endive, bamboo shoots, olive oil and the lemon juice to the pan. Season to taste with salt, pepper, and sugar. Arrange the salad on plates with the haddock. Garnish with the scallions, and serve.