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    Icelandic Haddock, Summer Vegetables and Aioli

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    Icelandic Haddock, Summer Vegetables and Aioli

    Salting the fish in advance concentrates the flavour of the haddock and helps it stand up to the aioli.

    • Preparation time: 20 minutes, plus cooling, plus 1 hour 30 minutes salting
    • Cooking time: 25 minutes
    • Total time: 2 hours 15 minutes, plus cooling time 60 minutes 60 minutes 15 minutes

    Serves: 6


    • Aioli
    • 1/4 tsp Coarse sea salt
    • 3 garlic cloves, peeled
    • ½ lemon juice
    • 2 egg yolks
    • 150ml extra virgin olive oil
    • 2 tbsp coarse sea salt
    • 6 Icelandic haddock fillets (180–200g each)
    • 50ml white wine vinegar
    • 1 onion, thinly sliced
    • 1 carrot, sliced
    • 1 tsp black peppercorns
    • ½ tsp Herbes de Provence
    • Summer vegetables
    • 400g Jersey Royal potatoes, scrubbed
    • 250g baby turnips, trimmed and scrubbed
    • 250g baby carrots, trimmed and scrubbed
    • 125g peas, shelled
    • 200g green beans
    • 18 asparagus tips


    1. Scatter 1 tbsp salt in a dish large enough to take the fish in a single layer; place the fillets on top. Scatter over the remaining salt. Chill for 90 minutes, rinse off the salt and dry with kitchen paper. To make a court bouillon, put the vinegar in a shallow saucepan large enough to hold the fish with 1 litre water, the onion, carrot and peppercorns. Bring to a boil and simmer for 10 minutes. Cool.
    2. Pound the garlic and salt in a mortar until smooth. Add half the lemon juice and both egg yolks. When these are well blended, whisk in the oil, drop by drop, increasing to a trickle as an emulsion forms. Continue until it makes a thick mayonnaise; add lemon juice to thin and season.
    3. Cover the potatoes with water, add a pinch of salt and bring to the boil. Simmer for 15 minutes until tender; add the turnips after 7 minutes. Bring the court bouillon back to the boil. Bring a large pot of salted water to the boil and cook the carrots for 8 minutes, adding the beans after 3 minutes and the asparagus and peas after 4 minutes. Drain. When the vegetables have 5 minutes left to go, slide the fish into the court bouillon, making sure it is submerged. Add the herbs and simmer very gently for 2–5 minutes, depending on the fillets' thickness.
    4. Carefully lift out the fish on to heated plates and serve with the vegetables and potatoes and a spoonful of aioli.

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