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Haddock with pink grapefruit and samphire salsa
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This gorgeous recipe works just as well as a speedy midweek dish for 2, as it does cooked for friends at a dinner party. Pink grapefruit, samphire and capers combine to add freshness and piquancy to the dish.
Pair with a zesty coastal white wine, such as the deliciously refreshing Waitrose & Partners Vina Taboexa Albariño, Spain.
1 medium potato (about 200g), cut into 2cm dice
2 turnips (about 200g), peeled and cut into 2cm dice
1 tbsp olive oil
1 garlic clove, crushed
1 rosemary sprig
1 Waitrose & Partners Pink Grapefruit
240g pack MSC skinless boneless haddock fillets
20g unsalted butter
1 shallot, finely diced
90g pack samphire
1 tbsp nonpareille capers in brine, rinsed
1. Preheat the oven to 220°C, gas mark 7. Toss the diced potato and turnip with ½ tbsp oil, the garlic and rosemary, then season and scatter in a roasting tray. Roast for 25-30 minutes, stirring halfway.
2. Meanwhile, slice the top and bottom off the grapefruit. Using a sharp knife, slice downwards around the grapefruit, following the curve, to remove the skin and pith. Finally, holding the grapefruit over a bowl to catch any juices, slice between the connective membrane to release the segments. Chop the segments and mix with 3-4 tbsp of the juice.
3. Heat the remaining ½ tbsp oil in a non-stick frying pan over a medium-high heat. Season the haddock fillets and fry for 2½ minutes on each side. Set aside on a plate. Add the butter to the pan, then stir in the shallot. Add the samphire and 1 tbsp water and fry, stirring over a medium heat for 3 minutes. Stir in the capers, remove from the heat and carefully stir through the grapefruit and juice.
4. Divide the roasted vegetables between 2 plates, top with the haddock fillets, then spoon over the grapefruit salsa.
Speed things up with a pack of parmentier potatoes rather than preparing your own potatoes and turnips.
This recipe appeared within the February 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in January 2019.