Today’s recipe is a layering of flavors and textures. Haddock with pea purée and cream sauce. A tasty dish that will work well as the main course for an intimate dinner.
Every time I cook haddock it reminds me of home, London. When I used to buy fish and chips at home I would usually go for haddock rather than cod. The flakes of fish are a little larger so when you pierce the fillet, bite-size chunks fall away. Haddock, is often a more hearty piece of fish compared to cod.
As I mentioned, haddock with pea purée and cream sauce is a dish with many layers. You can pile some haddock onto your fork and then some of the pea purée on top, then scoop up a generous amount of the cream sauce, and then finally, a few shallots. Everything will hold firm on the fork, you’ll just have to watch out for those pesky peas in the sauce.
The cream sauce in this dish has a little kick to it, which is totally optional. I felt this sauce needed a few red pepper flakes to give it a little heat, another dimension, but you don’t have to.
If you’re wondering what side dish to serve with haddock and pea purée, with cream sauce, how about roast potatoes, quinoa or cous cous? You need something that will take on the creamy sauce. Nothing too rich though, this sauce is enough.