Friday, June 21, 2013

Lovage again

Still trying to find a way to use my lovage, I was pleased (if a little surprised) to hear Radio Scotland was discussing lovage today at 1:05pm. I clicked on the recipe link on their website. It sounds quite nice but it also made me smile. I have a sneaking suspicion this recipe was not originally written by a Scottish person despite it being on radio Scotland's webpage. That is a very English typo to me!

Prep Time: 2 mins

Cooking Time: 10 mins

Serves: 4


4 full fillets of haddock (or 2 for a starter)
Rapeseed oil enough to coat the frying pan
1 tbsp chopped lovage leaves (no stork as it is a bit bitter)
1 tbsp chopped fresh tomato (remove the pips)
4 tbsp water
1 tsp olive oil
1/2 tsp fish sauce or a pinch of salt
Freshly ground pepper
50g unsalted butter

1.Put the lovage and the water in a small saucepan. Bring to boil and simmer gently until half of the
water has evaporated. Add the olive oil, fish sauce or salt then the chopped tomato, reduce a
little bit then add the butter, bring to the boil and swirl the butter around (no need for a spoon) it
will eventually thicken.
2.Taste for seasoning.
3.Take the saucepan away from the heat while you start cooking the haddock.
4.Heat up the oil in your frying pan, season the fish and place gently in the very hot oil. Be careful
the fish is very delicate and will break easily, reduce the handling to a minimum. Cook it for about
2 minutes on one side then turn it over and turn the heat off it will carry on cooking in the pan.
5.Return your sauce to the heat, place the haddock on to the warm plates then pour the hot
tomato butter sauce over it.
6.Add some salad leaves for a starter or grilled/sautéed vegetables for a main course.

Fridays 1305-1400 & Sundays 1205-1300 92 – 95 FM

Haddock fillet in a lovage

and tomato butter

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