Ingredients

• ½ potato
• peeled
• grated
• 1 x 200g/7oz haddock fillet
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 25g/1oz butter
• squeeze lemon juice
• 55g/2oz butter
• ¼ onion
• finely sliced
• 150ml/5½fl oz white wine
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• small handful purple sprouting broccoli
• cut into florets
• 1 tbsp soy sauce
• dash sesame oil
• 1 tbsp sesame seeds
• toasted

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the potato-crusted haddock
• grate the potato into a clean tea towel or cloth and squeeze out the excess moisture.
• Season the haddock fillet with salt and freshly ground black pepper
• press the grated potato onto one side of the fillet and season again with salt and freshly ground black pepper.
• Heat the olive oil in an ovenproof frying pan
• add the haddock
• potato side down
• and fry for 3-4 minutes
• or until golden brown. Carefully turn the fish over
• then add the butter and place the pan in the oven to roast for 3-4 minutes
• or until the fish is just cooked through and the topping is golden-brown and crisp.
• For the butter sauce
• melt the butter in a saucepan over a medium heat
• add the onion and lightly fry for 4-5 minutes
• or until softened but not coloured. Pour in the wine
• turn up the heat and boil for five minutes
• or until the liquid has reduced by half. Stir in the cream
• season with salt and freshly ground black pepper
• then reduce the heat and simmer for 3-4 minutes
• or until the sauce has thickened slightly.
• For the broccoli
• cook the broccoli in boiling salted water for 5-6 minutes
• or until tender. Drain well. Heat a small wok or frying pan until smoking
• add the broccoli and drizzle over the soy sauce and sesame oil. Stir to coat
• then sprinkle with the sesame seeds.
• To serve
• pile the broccoli onto a serving plate
• top with the haddock and drizzle over the butter sauce.