Poppy seed-crusted haddock with sweet potato fries
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Poppy seed-crusted haddock with sweet potato fries

1kg (2lb) sweet potatoes, cut into chunky fries
1 tsp salt
4 tbsp sunflower oil
500g (1lb) frozen garden peas
1 tbsp unsalted butter
2 tbsp milk
2 tbsp fresh mint, finely chopped2 cloves of Mint Smoked Garlic crushed
2 x packs boneless haddock fillets
100g (3 1/2oz) breadcrumbs
1 tbsp poppy seeds
1 medium egg

For the tartare sauce
100ml (3 1/2oz) reduced fat crème fraîche
2 tbsp fresh mixed soft herbs (dill, parsley, mint), finely chopped
1 clove Mint Smoked Garlic – finely minced
6 small cornichons, finely chopped
1 lemon, cut into wedges

Preheat the oven to 200°C, fan 180°C, gas 6.
Soak the sweet potato fries in cold water, with 1 tsp salt, for 15 minutes. Drain, pat the chips dry and toss in a bowl with 2 tbsp of the sunflower oil, spread out on a large oven tray and season. Roast in the oven for 35-40 minutes, or until turning golden brown.
Bring a pan of salted water to the boil, add the peas and reduce to a simmer. Cook for 10 minutes. Drain and transfer to the small bowl of a food processor. Add the butter, milk, Mint Smoked Garlic and mint and pulse several times, until you have a chunky purée. Season to taste and keep warm.

Next, make the crème fraîche tartare. In a bowl, combine the crème fraîche, Mint Smoked Garlic herbs and cornichons. Season.
Mix the breadcrumbs and poppy seeds together on a tray. In a shallow bowl, gently whisk the egg. Dip a haddock fillet in to the egg, followed by the breadcrumb mixture, making sure to coat well. Repeat the process with the remaining haddock fillets and set aside.
Heat the remaining 2 tbsp sunflower oil in a large frying pan, over a medium heat. Once the oil is hot, gently add the fish to the pan. Cook on either side for 4-5 minutes or until the crust is an even golden brown.
Serve the fish alongside the warm crushed peas, sweet potato fries, a generous dollop of the crème fraîche tartare and the lemon wedges.


Based on a recipe by Tesco Real Food


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