A light smoked haddock brandade, served with crispy bacon and a sherry vinegar and honey vinaigrette.
For the brandade:
Finely slice the spring onions and roughly chop the parsley.
Peel the potatoes, cut into chunks and cook until tender. Drain and then crush them until you have a rough mash. Season with sea salt.
Place the milk in a saucepan with the peppercorns, thyme, bay leaves and 2 lightly crushed whole garlic cloves. Bring the milk to the boil and then reduce the heat to a gentle simmer. Add the fish, cook for 5 minutes, remove from the heat and allow the fish to poach gently for 10 minutes. When the haddock is cooked, remove from the milk allow to cool. Gently flake the fish with your fingers. Discard the skin. Add the fish to the mash with the sliced spring onions, half of the chopped parsley and mix together.
Remove the crust from the bread and cut into croutons. Finely dice the garlic and the shallot.
Heat a frying pan until hot and add a splash of olive oil. Fry the bread until golden brown. Remove from the heat, add the diced garlic and mix together.
In a mixing bowl whisk together the honey and sherry vinegar. Slowly add the olive oil until you have a thick dressing. Season with salt and pepper. Add the shallots, croutons and the remaining chopped parsley.
Pre-heat the oven to 180'c
Place the pancetta slices between 2non-stick baking trays and bake for 7 minutes until golden brown.
Fill a stainless steel ring with the brandade. Place a slice of crispy bacon on top. Finish the plate with a drizzle of the vinaigrette and a few croutons.
«Brandade is traditionally made with salted cod. if using salted cod make sure you soak the fish in water overninght and then rinse under cold water before cooking.»