Slow Cooked Grimsby Smoked Haddock with Ricotta Cheese and Smoked Polenta

Method:

Chive Glaze

– Place all the ingredients into a bowl and beat until smooth. Chill in the fridge for an hour.

Polenta

– Pour the cream and milk into a pan and gradually bring to the boil.

– Add the polenta and cook for a further five minutes, whisking all the time to ensure there are no lumps.

– Add the cod roe and cook for another two minutes. Remove from the heat and set aside, making sure its kept warm.

Cooking the fish and vegetables

– Put all the vegetables into a pan of salted water and boil for 10 minutes.  Drain and put in a bowl with the haddock and olive oil.

– Preheat the oven to 100°C and place the haddock fillet on a tray in the oven for 15 minutes, until the flesh flakes easily.

– Remove from the oven and glaze each haddock fillet with the ricotta & chive mixture. Place under the grill for two minutes.

– To plate spread a thin layer of the smoked polenta in the middle of each plate. Sprinkle the vegetables around the outside of the plate and place the haddock on top of the polenta.