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Warm salad of black pudding, potatoes and bacon with curried haddock

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

A warming salad for the colder months. Perfect for lunch or brunch.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the curried haddock

For the crème fraiche and Dijon mustard cream

For the warm salad

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. To make the curried haddock, heat the oil in a large ovenproof frying pan over a medium heat and fry the curry leaves for 2–3 minutes, until crisp. Remove the curry leaves from the pan and drain on kitchen paper.

  3. Mix the curry powder with the turmeric and salt in a bowl and sprinkle over the flesh side of the haddock. Fry the haddock in the same pan used to fry the curry leaves, skin side down over a medium heat for 2–3 minutes, then finish in the oven for 6–8 minutes, or until cooked through.

  4. To make the crème fraiche and Dijon mustard cream, mix the ingredients together in a bowl.

  5. To make the warm salad, heat a drizzle of olive oil in a large frying pan and fry the potatoes and bacon together for 5 minutes. Crumble in the black pudding and cook until crisp and the potatoes and bacon are golden-brown.

  6. Place the salad leaves in a serving bowl add the black pudding, potato and bacon mixture and stir through.

  7. Spoon some of the mustard cream onto each plate then top with the warm salad, flake over the haddock and scatter with the curry leaves.