Hartlepool Natural Smoked Haddock “Cassoulet”

We know our customers are always looking for new ideas when it comes to cooking fish. We asked our friends at the Star Inn, Harome for some dish ideas using a piece of our  smoked Haddock, Head Chef and owner Andrew Pern sent us this beautiful dish.

Star Inn Harome

Situated on the edge of the North Yorkshire Moors in the picturesque village of Harome, near Helmsley, this much-loved thatched Inn’s origins are understood to date back to the C14th. The current chapter of its history opened with the arrival of Chef/Patron, Andrew Pern in June 1996, since when it has been consistently rated as one of the UK’s top eateries, holding a Michelin star for a generous portion of Andrew’s tenure.

INGREDIENTS

• 2 x 160gm fillets of natural smoked haddock, skinned and diced 2cm cubes
• 50gm dried haricot beans, cooked to packet instructions
• 100gm chopped spring onions
• 200gm Hawes Wensleydale, grated
• 50gm breadcrumbs
• 2 tsp chopped herbs
• 1 tsp grain mustard
• 500ml whipping cream
• 100ml fish stock
• a dash of dry sherry

METHOD

Cook the haricot beans, having first soaked them overnight. Reduce the sherry, fish stock and cream by half until it starts to thicken.

Add grain mustard and check consistency. Add diced haddock and spring onions, simmer for 3 to 4 minutes.

Check seasoning and add a little cheese to the sauce, spoon into a deep bowl or ramekin. Sprinkle with a mixture of cheese, breadcrumbs and chopped herbs.

Place under the grill or in the oven to colour lightly. Serve immediately.