Cos & Haddock Salad

Name: Cos & Haddock Salad
Yield: Serves 2
Ingredients: 1 teaspoon smooth Dijon mustard; salt and freshly ground black pepper; 1 small fennel bulb; 3 hearts of cos or romaine lettuce; 2 tablespoons plain flour; 1 tablespoon chopped chives, to serve; 1 tablespoon olive oil; 2 x 175 g/6 oz haddock fillets; ½ tablespoon white wine vinegar; pinch of caster sugar; 1 tablespoon extra-virgin olive oil; squeeze of lemon juice

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

This might seem an incongruous combination on paper but it works beautifully on the plate. The fennel not only adds flavour, but extra texture in contrast to the soft fish and cos lettuce.

Ingredients

1 small fennel bulb
3 hearts of cos or romaine lettuce
2 tablespoons

Pescatarian

Method

Halve the fennel lengthwise. Cut out the small triangular core, trim the ends and discard. Slice the remaining fennel as thinly as possible.

Trim the lettuce hearts. Halve lengthways, halve again and cut each quarter into half. Rinse and shake dry.

To make the dressing, in a large bowl, whisk together the vinegar, lemon juice, mustard and olive oil. Season with salt, pepper and