Smoked Haddock Salad with Oysters in Saffron and Cider Vinaigrette

Name: Smoked Haddock Salad with Oysters in Saffron and Cider Vinaigrette
Ingredients: 10 rock oysters, poached; salad leaves; extra virgin olive oil; 2 tablespoons each chopped chives and parsley; pepper; salt; 1 kg/2 lb large or 30 baby leeks; 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 600 ml/1 pint dry cider; 1.5 kg/3 lb un-dyed smoked haddock, filleted, skinned and portioned; 2 tablespoons each chopped chives and parsley; a dash of cider vinegar; 2 tablespoons grain mustard; 1/10 g/50 saffron filaments or 1 sachet powdered saffron

Preparation info

serves
10

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

When I cooked a West Country dinner at London’s Groucho Club, I wanted to use typical ingredients in a cold first course and this is what I came up with. The quantities given here are generous, as this makes a very good winter buffet dish.

Ingredients

1.5 kg/3 lb un-dyed smoked haddock, filleted, skinned and portioned
600 ml/

Dinner
Starter
Fish course
Gluten-free
Pescatarian
Winter

Method

Start by poaching the fish very lightly in the cider with the saffron, keeping a few filaments to one side, and mustard. Remove the fish and boil the liquor until it is reduced by about a half. Add the herbs, the remaining saffron, just a dash of cider vinegar and plenty of olive oil to make a vinaigrette. Put the salad leaves on plates or a large platter and the fish on top with the leeks arou