- 6 carrots
- 1 garlic clove
- A thumb of turmeric
- A 200ml tin of coconut milk
- 2 haddock fillets
- 2 large handfuls of baby leaf spinach
- Sea salt and freshly ground pepper
- 2 tsp olive oil
- Pan with a lid
- Hand-held blender or food processor (optional)
- Sieve (optional)
- Frying pan
- 1.
Peel and chop the carrots into 1 cm cubes. Peel and grate the garlic and turmeric (be careful as this will stain – see our tip).
- 2.
Place the carrots into a pan with the garlic and turmeric. Pour in the tin of coconut milk. Fill the tin with cold water. Add that too. Add a pinch of salt. Cover and simmer for 15 mins till the carrots are soft.
- 3.
Blitz till smooth and creamy using a hand-held blender or tip into a food processor. For an even smoother sauce, you can then put it through a sieve. No blender? Just use a potato masher to mash the carrots till they’re smooth(ish).
- 4.
Pour the purée back into the pan and place on a very gentle heat to warm through.
- 5.
Rub each haddock fillet with 1 tsp oil. Season.
- 6.
Heat a frying pan over a medium heat. When warm, carefully place the haddock fillets into the pan and cook for 2 mins on each side till browned and easy to flake with a fork.
- 7.
Spoon the carrot and coconut purée onto warm plates. Place a haddock fillet on top. Serve with a handful of baby leaf spinach.
- Tip
Mellow yellow
We love turmeric’s happy ochre hue, but so do skin, fabric and work surfaces. Wear gloves and an apron when peeling and grating your turmeric. Lemon juice is great at removing any stains.