Denise Tolson's Smoked Haddock and Early Apples
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Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.
Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples. |
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Ingredients
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Serves 4
1 big bit of smoked, undyed haddock, enough to fit in the bottom of a large frying pan with a lid.
tomato sauce
A little olive oil.
A few handfuls of baby spinach leaves.
2 apples |
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Method
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Denise says:
Basically you buy a big bit of smoked, undyed haddock, enough to fit in the bottom of a large frying pan with a lid.
Either make a tomato sauce or buy one in a jar (the Lloyd Grosman range is quite nice).
Heat a little olive oil in the bottom of your pan and put the fish on it, pour the sauce over and simmer gently for about 10 minutes.
Throw on a few handfuls of baby spinach leaves and slices of apple (about 2 apples). I like the red skinned ones as it looks nice with the spinach. I quarter and core the apples then cut across the short side so you get tiny triangle of apple.
Continue cooking for another 5 -10 minutes until the haddock is just cooked through.
The taste of the slightly sweet apple with the smoky haddock is just fantastic.
I like it with rice or couscous, my family like it with buttery mash. |
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Time From Cupboard-To-Table
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20 minutes |
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Notes & Variations on
Denise Tolson's Smoked Haddock and Early Apples
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