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


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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:

Smoked mackerel pate

Serves 4
280g smoked mackerel fillets
200g full-fat cream cheese
finely grated zest of ½ lemon,
plus lemon juice
2 tbsp chopped flat-leaf parsley
salt and black pepper
brown bread, to serve

Flake the mackerel into a bowl, discarding the skin and any bones. Mash well with a fork. Add the cream cheese, lemon zest, parsley, salt and a grind of black pepper. Beat in lemon juice to taste. Spoon into a dish, cover and chill until required. Serve spread on freshly toasted brown bread.

Other mackerel recipes in our May/June 2015 issue:

• Spinach-stuffed mackerel
• Baked mackerel with apple and mustard
• Mackerel and crushed potato fishcakes
• Spicy pan-fried mackerel with coleslaw

Stuffed plaice fillets

Serves 4
4 large double plaice fillets
1 shallot
100g chestnut mushrooms
15g butter, plus extra for greasing
finely grated zest and juice of ½ lemon
25g fresh breadcrumbs
2 tsp mushroom ketchup
3tbsp chopped fresh parsley
salt and freshly ground black pepper

Skin the fillets and cut in half lengthwise. Peel and finely chop the shallot, finely chop the mushrooms. Melt the butter in a small frying pan and sauté the shallot until softened. Add the mushrooms and continue to sauté until just tender. Remove from the heat and stir in the lemon zest, juice, breadcrumbs, mushroom ketchup and parsley. season well.
Place the fillets skinned side up on a board and divide the filling equally between the fillets. Roll up and place in a greased shallow ovenproof dish. Cover loosely with buttered foil and bake in a preheat oven 200C/gas mark 6 for 20–25 mins.

Other flatfish recipes in our Mar/Apr 2015 issue:

• Pan-fried slip sole with bacon and cider vinaigrette
• Plaice goujons with tartar sauce
• Lemon sole with red pepper and herb butter
• Plaice with creamed spinach