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

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