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Spice-scented haddock with caramelised turnip jam and peas

Silvena Rowe from Food Uncut
Plump sultanas, brown sugar and slow-cooked onions bring sweetness to Silvena Rowe's dish of baby turnips served with cumin and cardamon-scented fish

Spice-scented haddock with caramelised turnip jam and peas

Method

1. Preheat the oven to 150C/gas 2. To make the jam, melt the butter gently in a non-stick ovenproof frying pan and add the baby turnips. Sauté the turnips until lightly browned, shaking the pan frequently so that the vegetables move around and cook evenly.

2. Add the onions and sultanas, sprinkle with the sugar and stir. Add 3-5 tablespoons of water. Season the mixture to taste, cover with foil and place in the oven to cook for at least 2 hours.

3. To prepare the haddock, combine the cumin, cardamom, coriander and salt in a small bowl. Season the fish with the spice rub and place in the fridge for about 2 hours.

4. Raise the oven temperature to 180C/gas 4. To cook the fish, heat the olive oil in a sauté pan or a wide ovenproof frying pan over a high heat. Add the haddock and fry for about 3-4 minutes on each side, then transfer the fish to the oven for 12 minutes to finish cooking.

5. Meanwhile, pour the fish stock into a small saucepan and bring to the boil. Add the peas, bring back to a simmer and continue cooking for just 3-4 minutes. Add the chopped tarragon and keep warm.

6. To serve, place the haddock in a large serving dish and pour around the peas and tarragon broth. Finish by placing a spoonful of turnip, onion and sultana jam on top of each fish fillet.

Cook's notes
The caramelised turnip jam can be made well in advance of serving. Store it in a jar in the fridge where it will keep for at least a week.