A curious tradition has begun to emerge in Europe with the availability of silicon moulds for cooking. One of the more creative inventions is a dish made with bread spoons topped with potted haddock. The recipes vary from baker to chef and back again via the domestic cook. This version is a firm potted haddock served on a bread spoon flavoured with rosemary and lemon.
- 150 g flour
- 60 g butter
- 30 g hard cheese, grated
- 1 lemon, zest
- 1 small lemon, juiced
- 5 g rosemary, chopped
- 300 g smoked haddock fillets, cooked in fish stock, cooled, mashed
- 1 egg, hard-boiled, cooled, mashed
- 45 ml lemon juice
- 20 g butter
- 20 g flour
- 5 g black pepper
- Salt, large pinch
Preheat oven to 180°C. For the bread spoons rub the butter into the flour, add the cheese, rosemary and seasonings followed by the juice and zest, form into a loose dough. Roll dough to a thickness 1 cm, press into spoon moulds. Bake spoons for 30 minutes. Leave to cool.
For the rillettes, make a roux, add lemon juice. Flambé, add the egg and haddock, stir to incorporate the roux. Spoon into ramekins, leave to cool, refrigerate for an hour.
Serve with a dollop of potted haddock on each spoon.