zoom Haddock with pink grapefruit and samphire salsa
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    Haddock with pink grapefruit and samphire salsa

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    Haddock with pink grapefruit and samphire salsa

    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.

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes

    Serves: 2

    Ingredients

    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

    Method

    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. 
     

    Cook’s tip

    Speed things up with a pack of parmentier potatoes rather than preparing your own potatoes and turnips. 

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    This recipe appeared within the February 2019 recipe card collection.
    Recipe cards are free to pick up every month in Waitrose & Partners stores

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