Name: Fillet of Haddock with Crab Tabbouleh
Ingredients: 1 small red chilli, seeded and finely chopped; 1 bunch spring onions, finely chopped; 20 g parsley, washed and finely chopped; juice of 2 lemons; 3 ripe plum tomatoes, peeled, seeded and cut into ½ cm dice; 320 g couscous; 70 ml extra-virgin olive oil; 15 g mint leaves, washed and finely chopped; 100 ml boiling water; 250 g fresh white crabmeat (check that all shell has been removed); salt and pepper; 8 x 200 g pieces haddock fillet; 2 lemons, peeled and segmented; 180 ml extra-virgin olive oil; juice of 1 lemon; vegetable oil for frying; 50 g butter; salt and freshly ground black pepper

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Haddock is an underrated fish but, like cod, at its freshest it’s great. Ask your fishmonger to fillet it, remove the scales and pin bones (the single bones running down the centre of the fillet) and cut it into 200 g portions.

Ingredients

For the Tabbouleh

1 bunch spring onions, finely chopped
1 small red chilli, seeded and finely chopped
3

Method

To make the Tabbouleh, mix together the spring onion, chilli, tomatoes, couscous, juice of 2 lemons, olive oil, seasoning and boiling water. Cover with cling-film and leave the bowl to stand for 1 hour. Then stir in the parsley, mint and crabmeat.

Cut each lemon segment into three and mix with the olive oil, juice of 1 lemon and season to taste.

Lightly season the haddock portio

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Ingredients

For the Tabbouleh

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