Haddock, Lardons and White Beans

Bring to the boil a wide shallow pan or frying pan with water, a bay leaf and a few

peppercorns. Lay the fish skin side up, turn off the heat and leave to for 10 mins. Remove

the fish from the water and take off the skin. Break into bite size pieces.

In a warm flying pan cook the bacon pieces until crisp – remove to a plate with kitchen

towel.

In the same pan, using the oil from the bacon, fry the onion until soft

Mix together the beans, mustard and cream add to the onion with the bacon and mix. Add

the haddock and bring to a simmer and cook for 15 mins. Season with pepper and a little

salt (remember the haddock/bacon will be salty)

Add the tomato and parsley mix and serve.

Ingredients

• 50g smoked bacon lardons

• 1 finely chopped onion

• 1 tbsp olive oil

• 400g smoked haddock skinned

• 400g can of cannellini beans drained and rinced

• 300 mls of double cream/crème fraiche

• 1 tbsp wholegrain mustard

• 1 skinned and deseeded and diced tomato

• Handful of flat leaf parsley