Food & entertaining

FISH: SMOKED HADDOCK WITH BLACK PUDDING AND BACON

Fish: Smoked haddock with black pudding and bacon
SERVES 2
PREPARATION 5 MINS
COOKING 15 MINS
2 undyed smoked haddock fillets (175-200g /6-7oz each), skinned
2 thin slices black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
Extra virgin olive oil, for drizzling
1. Preheat the oven to 230C (450F / gas 8). Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top each with a slice of the black pudding then wrap in the bacon.
2. Place each package on a lightly oiled baking sheet and drizzle with oil. (I don't season, as cured fish is already salted).
3. Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.

EASY LIVING's food editor, David Herbert, says:

"I have made this simple (but inspired) Smoked haddock with black pudding and bacon twice... with great success.

"This recipe is divine. It is the type of dish that you want to linger over, glass of red wine in hand, preferably looking out over a loch or the sea, while thanking your lucky stars for such fabulous Scottish produce (the red wine is the obvious, but nevertheless welcome, intruder into this Arcadian scene)."

This recipe is taken from Sue Lawrence's A Cook's Tour Of Scotland. To read a review of this book, click here.