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Cured haddock loin with potato salad and parsley coulis

Raw marinated loins served with a classic potato salad and a parsley-based coulis. The approximate cost price per person is €1.64.

The whole is served in a potato garnished with leftover watercress for waste processing. Haddock loins are very interesting price-wise because there is no belly attached.

Ingredients

250gHaddock loins
Coarse sea salt

5units.itemsGrilled potatoes
30gMustard
100gCrème fraîche
10gLemon paste
10gChives
25gShallots
25gHorseradish paste Bresc

250gParsley
100mlSunflower oil
200mlWater
1gXanthana

Potato peel
watercress

Preparation

  1. Sprinkle coarse sea salt on a tray and place the haddock skin-side down on top.
  2. Sprinkle the haddock with more sea salt and leave for at least 1 hour.
  3. Wash the haddock thoroughly and pat dry.
  4. Preferably store vacuum-sealed.

  1. Bake the potatoes in the oven for 1 hour at 180°C.
  2. Scoop out the inside of the potatoes and chop finely.
  3. Mix the remaining ingredients into the potato and season with salt and pepper.

  1. Blanch the parsley for 10 seconds in plenty of boiling water.
  2. Put the blanched parsley in a blender with a little cooking water, the oil, and xanthan gum.
  3. Blend into a smooth coulis.
  4. Cool the sauce immediately to preserve the color.

  1. Fill the potato skin with the potato salad.
  2. Cover the stuffed potato with slices of haddock and watercress leaves.
  3. Serve with the parsley coulis.