Ingredients

• 50ml/2fl oz olive oil
• small handful fresh curry leaves
• 1 tsp curry powder
• 1 tsp turmeric
• pinch salt
• 300g/10½oz thick piece haddock
• 2 tsp Dijon mustard
• 100ml/3½fl oz plain yoghurt
• pinch sugar
• 100ml/3½fl oz crème fraiche
• salt and freshly ground black pepper
• olive oil
• for drizzling
• 2 salad potatoes
• diced
• 100g/3½oz thick cut bacon
• diced
• 150g/5½oz black pudding
• 2 handfuls mixed leaves

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the curried haddock
• heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes
• until crisp. Remove the curry leaves from the pan and drain on kitchen paper.
• Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves
• skin side down over a medium heat for 2–3 minutes
• then finish in the oven for 6–8 minutes
• or until cooked through.
• To make the crème fraiche and Dijon mustard cream
• mix the ingredients together in a bowl.
• To make the warm salad
• heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown.
• Place the salad leaves in a serving bowl add the black pudding
• potato and bacon mixture and stir through.
• Spoon some of the mustard cream onto each plate then top with the warm salad
• flake over the haddock and scatter with the curry leaves.