Recipe: Haddock fish fingers with brown sauce

Easy to make and nutritious, these fish fingers are ideal served with a baked potato and peas or squashed into a sandwich. From the May 2018 issue of LandScape

Easy to make and nutritious, these fish fingers are ideal served with a baked potato and peas or squashed into a sandwich. From the May 2018 issue of LandScape

A familiar evening meal is transformed when made from scratch with fresh ingredients. This simple recipe uses ingredients that are likely to already be in the store cupboard.

Serves 4
For the fish fingers:
460g fillets fresh haddock, skin on
130g oats
40g plain flour
2 eggs
1 tbsp olive oil

For the sauce:
100g raisins
100g dark brown sugar
120ml malt vinegar
200g tomatoes, chopped
150ml water
sea salt


For the sauce: Mix together the raisins, sugar, malt vinegar, tomatoes and a pinch of salt in a large saucepan and bring to the boil. Add the water, then simmer on a low heat for 25 mins until thick and glossy. Allow to cool.

For the fish fingers: Preheat the oven to 200°C/gas mark 6. In a food processor, crush the oats until approximately half their size, then place on a dinner plate. Without removing the skin, slice the haddock lengthways into strips. Place the flour on a plate, beat the eggs in a bowl and season. One at a time, coat each haddock strip in flour, then egg, and finally the crushed oats.

Transfer the haddock to a baking tray lined with baking paper. Drizzle with the oil and bake for 25-30 mins until cooked through and golden. In the meantime, place the brown sauce mix in a food processor and blend until smooth. Transfer to a serving pot. Place the fish fingers on a plate and serve with the sauce.

More recipes using haddock in the May 2018 issue of LandScape magazine...

  • Haddock with herbs and lemon
  • Smoked haddock pate
  • Smoked haddock triangles
  • Mini haddock fishcakes
  • Smoked haddock pie


Missed an issue?
You can get LandScape back issues or subscribe to LandScape.

Crab and asparagus salad

LandScape magazine recipe for crab and asparagus salad Spring 2017

Serves 8
3 prepared crabs
750g asparagus spears, finely sliced lengthways
2 lemons
50g fresh mint
sea salt and black pepper
3 tbsp olive oil
1 tsp honey
240g radishes, sliced

Zest and juice the lemons into a large bowl. With a small knife, cut away any segments left inside the skins and add to the juice. Reserve some mint for garnish, then chop the rest very finely. Add it to the bowl and season with the salt and pepper. Mix in the olive oil and honey, and chill.

Arrange the sliced asparagus and radishes between six plates, then add the crab. Pour over the lemon and mint dressing, garnish, and serve.

Other spring feast recipes in the Spring 2017 issue:

  • Roast pork shoulder with perfect crackling
  • Apple sauce
  • Spinach and spring onions
  • Pan-fried broccoli and nuts
  • Lemon roasted new potatoes with sorrel
  • Rhubarb and orange trifle

For back issues click here, or to subscribe to LandScape click here.

Roast side of salmon with lavender, orange and honey

Serves 8
1.5kg side of salmon
2 tbsp lavender buds, plus extra sprigs for garnish
1 orange
3 tbsp clear honey
1 tbsp black peppercorns
2 tbsp extra virgin olive oil
sea salt

Zest the orange into a mortar. Add the lavender buds and peppercorns. Grind with the pestle until roughly blended, then add to a mixing bowl with the honey and oil. Season with sea salt and squeeze in the juice of the orange.

Line a large, deep oven tray with baking paper, then place the salmon, skin-side up, onto it. Coat the skin with half of the lavender mixture. Turn the fish over and cover the top with the remaining mixture. Fold up the baking paper, lift out of the baking tray and place the salmon parcel in the fridge for 1 hr.

Preheat the oven to 200°C/gas mark 6. Return the salmon to the oven tray. Open out the paper parcel but cover the top loosely with foil. Roast for 15 mins, then remove the foil and roast for a further 15 mins, until crispy on top. Transfer to a platter and serve.

Other lavender recipes in our July/August 2016 issue:

Broad bean and smoked salmon flan

Serves 6
300g shelled broad beans
100g smoked salmon
tbsp dill
8 eggs
100ml crème fraîche
2 tbsp chopped flat
leaf parsley
1 lemon
1 garlic clove
200g cream cheese
black pepper

Preheat the oven to 190°C/gas mark 5. Place the beans in a saucepan and cover with boiling water. Stand for 1 min, then refresh, drain, and peel. Chop the dill, leaving a few larger sprigs for decoration, and slice the salmon into small pieces.

In a large bowl, whisk the eggs and crème fraîche together, then mix in the peeled beans, parsley, chopped dill and smoked salmon. Add the zest and juice of the lemon and season with pepper.

Slice the garlic, then place an ovenproof non-stick frying pan on the hob and heat the oil. Sauté the garlic for 1 min, then remove with a slotted spoon and set aside. Pour in the egg mixture, whisking in the pan for 1-2 min, until it starts to firm up, then lightly mix in large spoonfuls of the cream cheese. Top with the garlic and remaining dill. Transfer to the preheated oven for 40 mins. Serve.

Other broad bean recipes in our May/June 2016 issue: