- 300g fillet smoked haddock, skinned
- 125g butter, softened
- 5tbsp chopped flat-leaf parsley
- 2 x 500g tail-end fillets of salmon, skin on
- 1 lemon, sliced
- 3 large bay leaves
- You will need:
- Butcher’s string
- Lightly poach the smoked haddock in simmering water for just 5 mins. Remove to kitchen paper to drain off excess water.
- Mix together the butter and parsley with plenty of seasoning. Cut 5-6 pieces of string around 35cm long – you can trim them later. Lay them out on a board then put one fillet of salmon, skin side down, on top. Jiggle the string so each piece is evenly spaced along the fish.
- Dot half the parsley butter along the centre of the salmon. Carefully put the haddock on top. Dot the remaining parsley butter along the centre then put the other salmon fillet on top, skin side up.
- Lay the lemon slices and bay leaves along the top then tie the string. You can now leave the fish covered in the fridge (overnight is fine as long as your salmon is spankingly fresh).
- Heat the oven to 200°C. Put the fish into a shallow ovenproof dish and roast for 45 mins. Serve with the butter sauce. To carve, snip off the string and slice through with a very sharp knife.
Because this dish is quite rich, it pairs well with steamed veggies or a light salad