Haddock… too much effort for breakfast? Never!

It is half term so I’m off work. And today it is just me and my daughter so we can be a little more adventurous with what we eat than we could be with the other half of the family. We’ve started as we meant to go on and had a lovely bit of haddock for breakfast.

Method: Melt plenty of butter (as much as you think is decent, plus 50% more) and a little splash of oil in the pan and toss in some capers. Add the haddock, which will need two minutes each side at the most to cook. Plate the haddock and add half a teaspoon of Dijon mustard to the juices in the pan and stir. Add a glug of white wine and swirl around to deglaze and pour onto the haddock. Serve with some crusty bread.

Such a super simple little recipe and absolutely delicious. Its worth noting that whilst the haddock is the focus of this dish, the quality of the bread can easily make or break it. We are lucky in that we have a nice local bakery (Dorringtons, with 15 branches in Essex and Cambridgeshire) that bake excellent crusty bloomers (oo-er)!

www.dorringtons.com