The new Saveurs June edition has a number of interesting recipes using fresh beans and peas. Since it’s the season, I’ll be trying several of them.
You’ll be dismayed to know that I’m not doing well in the Game of Freezers. It’s as if every time I go to the market, supermarket or fishmonger, the White Walkers are whispering in my ear, “Go ahead, buy it, you can make room in the freezer”. I’ve got to do better at holding the Wall!
This is such a wonderful salad, although I thought the recipe was unnecessarily complicated. I’ve tried to correct that for this post. The yogurt dressing is special! I reduced the lemon juice from 1 whole lemon to half. We don’t like to pucker overmuch.
Warm Haddock Salad with Wax Beans and New Potatoes
1 cup greek yogurt
Juice of 1/2 lemon
1 tbsp creme fraiche
1 tbsp olive oil
1 lb fresh wax beans
20 tiny, new potatoes
1 lb smoked haddock
1 quart milk
2 cups water
2 tbsp olive oil
Salt and pepper
Mix the yogurt, lemon juice, creme fraiche and 1 tbsp olive oil together, then refrigerate until ready to use.
Blanch the wax beans for 10 minutes in salted water, drain, rinse with cold water and set aside. Boil the potatoes for 5-10 minutes, drain and set aside.
Poach the haddock in the water and milk for 15 minutes, remove and place on a cutting board.
Saute the potatoes in the 2 tbsp of olive oil until lightly browned. Add the wax beans and toss together.
Place a little roquette on salad plates, top with warm potatoes and beans, then place flaked pieces of the haddock on top, sprinkle with chives and serve with the yogurt lemon sauce.