BBQ Smoked Haddock & Charred Vegetables

Prep: 25 mins - Cooking: 40 mins

Serves: 4

SMOKED HADDOCK, LEMON & ASPARAGUS PARCELS

Ingredients

1. x2 230/250g Alfred Enderby Smoked Haddock Portions
2. x1 asparagus bunch
3. x2 lemons sliced and x1 lemon halved
4. x1 tbsp olive oil
5. fresh parsley
6. foil to wrap the fish

Method

1. Place the portions of haddock in the foil and drizzle with olive oil, place the asparagus with it and 4 slices of lemon in each parcel.
2. Season with pepper and close the parcels placing them in a tray over the barbecue.
3. When the fish is almost cooked through you can open the foil and close the lid if you have a smoker barbecue to give the fish a golden top.

BBQ Charred Vegetables

Ingredients

1. x6 yellow & red sweet peppers
2. x2 courgettes sliced longways
3. x2 fennel quartered longways
4. olive oil to drizzle over

Method

1. Place the veggies together in a bowl drizzle with a tsp of olive oil salt and pepper to taste and place over the barbecue, a few minutes each side until they look charred and they are cooked through.
2. Set the vegetables on a platter and serve with the haddock

Kedgeree Rice Salad

Ingredients

1. x2-3 heaped tbsp of Rockfish Kedgeree Butter
2. 500g boil in the bag long rice
3. 2 eggs boiled and halved
4. x1 onion diced
5. x1 garlic clove crushed
6. x1 tbsp olive oil
7. 1 tsp lemon juice
8. Parsley & mint finely chopped
9. 100ml Greek yogurt with finely chopped mint to garnish

Method

1. Boil the rice according to the instructions and set aside.
2. Whilst the rice is still hot, place the onion & garlic with the olive oil in a pan and cook until golden, melt the butter in than place the rice over allowing the heat from the pan to infuse the rice with the butter.
3. Add the finely chopped herbs and mix in, than arrange the rice in a bowl with the eggs over the top & add the lemon juice over.
4. Drizzle the mint yogurt over the top.
5. Decorate with sliced lemon and left over herb leaves.

Enjoy...