Three minutes skin side down without touching it, one minute in butter: this is how haddock is cooked every day in Iceland. The skin protects the fine flesh and turns crisp; the butter makes the sauce. Take skin-on loins: the quickest method there is.
- Serves 4
- Total time: 15 minutes
Ingredients
- 4 skin-on Icelandic haddock loins (150 to 180 g each)
- 2 tbsp flour
- 2 tbsp neutral oil
- 50 g butter
- 1 small bunch of flat-leaf parsley, chopped
- 1 lemon
- Salt, freshly ground pepper
Method
- Dry the loins carefully, season with salt and pepper, and dust the skin lightly with flour, tapping off the excess.
- Heat the oil in a heavy-based pan. Lay the loins skin side down and press for 10 seconds with a spatula so they stay flat.
- Cook for 3 minutes over a medium-high heat without touching them, until the flesh has whitened two-thirds of the way up.
- Turn gently, add the butter. When it foams, spoon it over the loins for 1 minute, no more: the fine flesh is already almost done.
- Off the heat, add the parsley and a squeeze of lemon to the butter. Serve skin side up, coated, with potatoes or peas.
The right product
For the pan, keep the skin on: Our skin-on haddock loins, delivered chilled in 24 to 48 hours.