Haddock with black cumin and tarragon brown butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 large haddock or hake fillets
- 2 tsp Dijon mustard
- ½ lemon, zested and juiced
- 1 tsp black peppercorns, coarsely crushed
- 50g butter
- 1 tsp black cumin (shahi kala jeera)
- 5g tarragon, finely chopped
- 1 tbsp white wine vinegar
- 1 tbsp honey
- 275g Jersey Royal or baby potatoes, boiled
- 125g green beans or mangetout, steamed
Method
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Lay the fish fillets on a baking sheet lined with baking paper. Spread 1 tsp of the mustard over each, then grate over the lemon zest and sprinkle with the black pepper. Bake for 12-14 mins, or until the fish is just cooked through.
- STEP 2
Meanwhile, melt the butter in a frying pan and let it sizzle gently for 4-5 mins until it just starts to turn a little brown – it’s ready when it stops sizzling and starts to foam. Add the cumin seeds and tarragon, and cook over a medium-low heat for 1-2 mins, ensuring the black cumin seeds do not burn or they will taste bitter.
- STEP 3
Next, whisk through the vinegar, honey and ½ tsp of fine sea salt, whisking constantly over a medium heat for 3 mins until it has thickened slightly and emulsified – be careful not to burn the honey.
- STEP 4
Plate up the fish with the potatoes, beans and a generous drizzle of the cumin butter all over. Squeeze over a little lemon juice to finish.
