Chef - Marcelin Marc

Ark of Taste Product - Grimsby Smoked Haddock

Producer - The Fishwife

Marcelin's restaurant, Maggiore, is widely considered one of the most romantic places to dine in London. This dish is certainly as pretty as a picture; a delicate, flakey smoked fish served with silky smooth polenta.


Chive Glaze

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


– 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.

Ingredients - Serves 4:

4x 160g skinless Grimsby smoked haddock fillets

Chive Glaze

50g ricotta cheese

1 egg yolk

1tsp garlic, finely chopped

1tbs chives, finely chopped

1tbs olive oil

Salt and pepper for seasoning


200ml milk

200ml cream

40g polenta

40g smoked cod roe


100g diced carrot

100g diced swede

100g diced celeriac

20ml olive oil