Ingredients
Preparation
Root fries
- Wash the carrots, sweet potatoes and parsnips. Leaving the skin on, cut the vegetables into chips, removing any woody parts from the parsnips.
- Bring a pan of water to the boil, add the vegetable chips and boil for 1 minute, then drain and refresh the chips under cold water and pat dry with a clean tea towel.
- Spread the vegetable chips onto a large, greased, baking sheet and drizzle with 2 tbsp of olive oil. Season with some salt and pepper and sprigs of thyme (if using). Bake on the top shelf of the preheated oven for 30-40 minutes, until lightly coloured and slightly crisp.
Pea tartare
- Chop the capers, parsley an chives. You can substitute the chives with spring onion if you want.
- Cook and crush the peas.
- Mix all the ingredients together in a bowl and season if required.
Crispy haddock schnitzels
- Put the seasoned flour onto a plate. Crack the egg into a shallow dish and beat it. Mix the Panko breadcrumbs with Parmesan and chopped parsley, and put onto an other plate. You can also add other spices to the breadcrums, like smoked paprika.
- Cut the haddock into 120 g portions. Pat the haddock fillets dry with some kitchen paper and then dip each fillet into the seasoned flour, then into the beaten egg, and then into the Panko breadcrumbs.
- Place the haddock schnitzels onto a greased baking sheet, drizzle with the remaining 2 tbsp of olive oil and bake for 20 minutes in the oven until both the fish and vegetable chips are golden and cooked through.
Serve immediately with the pea tartare and a wedge of lemon.