Ingredients for 4

4 x 150g fillets of Scottish haddock
50g melted butter
1 teaspoon turmeric
1 teaspoon salt
juice and rind of 1 lime
1 tablespoon coriander chopped
cracked black pepper

Method
1. Mix melted butter, lime zest and juice and turmeric in a bowl. Add the finely chopped coriander and salt.
2. Dip the haddock fillets in the mixture and set aside for 5 minutes.
3. Pan fry the haddock for 1 minute on either side and serve garnished with cracked black pepper, coriander and lime wedge.

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Igredients for 4

4 Haddock fillets,
125gms butter
32gms Arran mustard,
90gms fresh breadcrumbs,
30gms grated Mull cheddar,
15gms chives lemon juice and seasoning.

Method
1. Cream the butter and mustard together in a bowl and season to taste.
2. In a separate bowl mix the breadcrumbs and grated cheese with the chopped chives.
3. Lay the haddock fillets on a buttered baking tray and spread the butter and mustard mix on top of the haddock.
4. Sprinkle the breadcrumb mix on top and bake for 10 minutes at 170 degrees.
5. When cooked serve with a squeeze of lemon juice.

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Ingrediants for 4

4 fillets of haddock
1 tablespoon sesame oil
1tablespoon lime juice
1 tablespoon of chopped coriander
20g butter
2-3 spring onions
2 chillies
20g root ginger, 1clove garlic
1/2 teaspoon of chinese black beans
zest of lime to garnish

Method

1.Marinade the haddock in the sesame oil, the lime juice,salt and pepper and coriander
for 10 mins.
2.Gently cook the spring onion, chilli , ginger and the garlic together in the butter until soft.
3.Add the fish fillets and cook for 4-5 mins turning once.
4.Lift out fish, add the black beans and the marinade to the pan and heat.
5.Pour over fish and serve garnished with lime zest and sring onion trimmings.

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Ingredients for 4

4 x 150g Scottish haddock fillets
cut into strips
75g smoked bacon also cut into strips
30g butter
100ml double cream
2 tablespoons chopped sage
40g pinhead oatmeal
white pepper and garlic/onion salt
to season
fresh sage to garnish

Method

1. Start by toasting some pinhead oatmeal in a pan
with a little butter and some white pepper and
onion/garlic salt. Set aside.
2. Dry fry the bacon in a pan to release the fat and
crisp up. Remove, then add the chopped sage and
fry for a few seconds.
3. Place the fish strips in the pan turning them
carefully once only.
4. Add the cream and boil until thickened.
5. Serve the fish coated in the cream and sage sauce
with the crisp bacon and toasted oatmeal on top.
6. Garnish with fresh sage

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Ingredients for 4

4 fillets of haddock
1 tbls sesame oil
2 tbls soya sauce
zest and juice of 2 oranges
2-3 spring onions finely chopped
20g root ginger grated
1 clove of garlic mashed to a paste
freshly ground black pepper
20g Heather Honey
1 lime

Method

1. Marinade the haddock in the sesame oil,
the orange juice, zest, soya sauce,
Heather Honey, garlic and ginger for 20 mins.
2. Lift the fillets out and either bake or grill for
2 minutes each side.
3. Serve with lime, orange and some chopped
spring onions.