Warm-Smoked-Haddock, Bacon-Dressing, Pea-shoots

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

  • About

This dish has been with us for the duration of the restaurant in one guide or another. I have done it with rock samphire, but currently do it with pickled sea purslane

Ingredients

  • 6 quail eggs
  • 1 large smoked haddock fillet, undyed
  • a small handful of pea shoots

Method

To make the pickled sea vegetables

Pick through the purslane or samphire discarding any stalks and woody bits, then rinse in cold water. Bring everything else to the boil in a pan, and then pour over the sea vegetables. This can be stored in jars and chilled in the fridge.

To make the bacon dressing

Heat