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Slices of Haddock marinated in Dry Brittany Cider, Frisee leaves and Chive Mikado

Eric Theze has a light touch with fish, and this is one of the fish dishes that you can find on the menu in Faithlegg.

Faithlegg House, Co Waterford. Tel. 1850 750 100

Serves:  4


4 filets of haddock approx 120g each
250g granny smith apples
230ml dry cider
130ml olive oil
20ml cider vinegar
1/2 frisee baby yellow leaves
30g fresh chives
black pepper, freshly grated


Cut the chives into approx 5mm long pieces, reserve. Peel and core the apples and cut into quarters and then slices. Cover the bottom of a metal pan with the apple slices and sprinkle with the chives. Cut the haddock into thin slices, like you would smoked salmon, and gently place them on top of the sliced apple and chive. They should not overlap. Pepper generously. Mix the olive oil cider and cider vinegar , and pour over the haddock. Cover with cling film and let rest overnight in the refrigerator.

To Serve

Separate the frisee leaves and wash in cold water. Place frisee on plates, and delicately cover with the slices of haddock and apples. Lightly pour over a few spoonfuls of the marinade, sprinkle with the marinated chives and serve.

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