Name: Hartlepool Natural Smoked Haddock “Cassoulet” with Haricot Beans and a Hawes Wensleydale Herb Crust
Prep time: 24 h 20 min
Cook time: 10 min
Total time: 24 h 30 min
Yield: Serves two
Cuisine: United Kingdom
Ingredients: a dash of dry sherry; 100 g chopped spring onions; 50 g breadcrumbs; 100 ml fish stock; 50 g cooked haricot beans; 2 tsp chopped herbs; 1 tsp grain mustard; 500 ml whipping cream; 1 pin-boned fillet of natural smoked haddock weighing approx 400 g, skinned and diced 2 cm cubes; 200 g Hawes Wensleydale, grated

Preparation info

Serves
two

Difficulty
Easy
Ready in
25 hr

Appears in

Black Pudding & Foie Gras

By Andrew Pern

Published 2008

About

The delicious natural-smoked haddock, from Alan Hodgson’s fish merchants in Hartlepool, pale and firm in texture, deep and robust in flavour; a far cry from the milk-poached luminous yellow fillets I returned from school to encounter at my Nana’s in Whitby. The “Cassoulet” element is purely the introduction of haricot beans and herb crust, to describe the dish in that style. A very popular starter and good to tick over in the bottom of an Aga as a warming main course.