- 30g almonds
- 1 shallot
- 1 garlic clove
- A handful of flat leaf parsley, around 10g
- 1 lemon
- 1 tsp wholegrain mustard
- Sea salt
- Freshly ground pepper
- 1 tbsp + 2 tsp olive oil
- 2 smoked haddock fillets
Prep: 15 mins | Cook: 15 mins
1. This first step is optional: you don't have to peel the almonds, but if you’d prefer to it's very easy. Put a small pan of water on to boil. When it’s boiling, tip in the almonds and boil for 2 mins. Drain, rinse under cold water and let the almonds cool for a few mins. Hold an almond between your thumb and forefinger over a bowl, pointing downwards. Squeeze and the nut will pop out of its skin into the bowl.
2. Place a dry frying pan on a medium heat. Tip in the almonds (peeled or skin on) and toast for 3-4 mins till golden brown and nutty smelling. Tip out onto a board, let them cool for a few mins then roughly chop and tip them into a bowl.
3. Peel and finely chop the shallot and garlic and add them to the almonds. Finely chop the flat leaf parsley, leaves and stalks, and add to the bowl. Finely grate in the lemon zest and squeeze in the juice. Add 1 tsp wholegrain mustard and a pinch of salt and pepper. Add 1 tbsp olive oil and stir well to mix. This is your salsa verde, and it will keep in the fridge for 1-2 days.
4. When you're ready to cook the smoked haddock, preheat your grill to high. Line a baking tray with foil. Rub the smoked haddock fillets with 1 tsp olive oil each and a pinch of pepper. Lay the fillets on the baking tray, skin-side up, and grill for 6-8 mins till the skin is crisp and the haddock is cooked through – it will flake easily when pressed with a fork.
5. Arrange the smoked haddock on a couple of warm plates, and spoon over the lemon and almond salsa verde to serve.