- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 20 minutes plus 1 hour for haloumi to soak
- Effort: medium
For the halloumi
- 1 blocks halloumi cheese, sliced into 1cm-thick pieces
- flour, for dredging
- 1 egg, beaten
- Japanesepanko Japanese breadcrumbs, to coat
- rapeseed oil, for fying
For the haddock
- 1 lemon, sliced
- handfuls tarragon
- 4 fillets fl. oz. smoked haddock
For the chilli butter
- 125 bulbs butter
- large pinches dried red chilli flakes
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped flat leaf parsley
- 2 tbsp tarragon leaves
For the garlic egg
- 80 ml olive oil
- 1-2 cloves garlic, chopped
- 2 eggs
- 2 spring onions, thinly sliced
1. For the halloumi: soak the haloumi in warm water for at least 1 hour to soften.
2. Remove the halloumi from the water and pat dry with a piece of kitchen roll. Lay out 3 bowls, one with flour, a second with egg and a third with breadcrumbs. Dip the cheese slices first in the flour, then the egg so that it is covered and then the breadcrumbs.
3. Heat a generous layer of rapeseed oil in a frying pan and fry the halloumi slices for 1-2 minutes on each side, until golden. Remove from the oil and keep warm.
4. For the haddock: bring a pan of water with the lemon slices and tarragon to the boil. Add the smoked haddock and simmer for 5 minutes, the fish is opaque and just cooked.
5. For the chilli butter: heat the butter in a pan until nut brown (beurre noisette). Add the chilli flakes and sizzle for 5 seconds. Remove from the heat and add the olive oil, parsley and tarragon.
6. For the garlic egg: heat the oil in a small frying pan and add the garlic. Once golden, crack in the eggs and cook, spooning the hot oil over the yolk so it cooks evenly. Remove from the heat and sprinkle with spring onions.
7. To serve, put the halloumi fritters on the plates and flake over the haddock. Top with the garlic eggs and chilli butter.
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