A close relative to cod, Haddock is firm and white, high in protein and low in fat.
Rick 'It's just as good as cod and, while it lacks the whiteness and beautiful fakes of that fish, it has a slightly sweeter flavour.'
Enjoy haddock with one of our favourites, Dugléré sauce. This sauce is one of the first classic French sauces Rick used at The Seafood Restaurant and it’s worth trying at home.
Griddled haddock, known as Haddock a la Plancha in Spain, is a great way to cook fresh haddock fillets, especially small Cornish haddock. Rick blends caramelised garlic with olive oil to create a flavour that perfectly complements haddock. Quick and easy, serve with new potatoes.