Ingredients
- 125 g haddockFor the coulis150 g cooked organic red beetroot1 tsp blackcurrant mustard2 tbsp tahini5 cl olive oilBertrand's Spiced SaltButterFor the breadcrumbs2 tbsp coconut cream2 tbsp breadcrumbs1â„4 lemon
Instructions
1. Put all the ingredients in a blender to obtain a fine purée. Set aside.
2. Zest the lemon and mix it with the coconut cream and the breadcrumbs.
3. Cut the haddock into three large pieces.
4. Pour the beetroot coulis into the bottom of the casse- role and place the haddock on top. Cover the fish with breadcrumbs and top with 1 slice of butter.
5. Cook for 10–15 minutes at 180°C, grill function. Serve with steamed potatoes and a sprig of rosemary.
Recipe : Atelier de Cuisine Bertrand
