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- Haddock with black cumin and tarragon brown butter
Haddock with black cumin and tarragon brown butter
- Gurdeep Loyal
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Serves 2
Easy
Prep: 5 mins
Cook: 25 mins
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Black cumin, also known as kala jeera, is the darker, nuttier cousin of standard cumin. In this recipe, it's infused into brown butter and honey alongside fresh tarragon
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Try our recipe for haddock with black cumin and tarragon brown butter, then try our roasted haddock with chorizo crust, asparagus and peppers, haddock goujons with parmesan crust and pea pesto and smoked haddock and cheddar jackets. Next try our haddock recipes.
What is black cumin?
Black cumin, also known as kala jeera or shahi jeera, is the darker, nuttier, sweeter cousin of conventional cumin, and is used plentifully in regional Indian cuisines. It’s highly scented, with earthy floral notes of caraway and nigella, which makes it perfect for aromatic pilau rice dishes, biryanis, baked naans, curries and masala stews. It’s an ingredient loved by food writers like Chetna Makan and chefs including Avi Shashidhara of Pahli Hill Restaurant. In this recipe, the black cumin seeds are infused into brown butter and honey alongside fresh tarragon – this is wonderful drizzled over any baked fish, grilled chicken or vegetables. Available to buy from Spice Mountain, and the brand Natco can be found at Sous Chef.
Haddock with black cumin and tarragon brown butter recipe
Ingredients
Nutrition
-
2 large haddock or hake fillets
-
2 tsp Dijon mustard
-
½ lemon
zested and juiced
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1 tsp black peppercorns
coarsely crushed
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50g butter
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1 tsp black cumin (shahi kala jeera)
-
5g tarragon
finely chopped
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1 tbsp white wine vinegar
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1 tbsp honey
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275g Jersey Royal or baby potatoes
boiled
-
125g green beans or mangetout
steamed
Nutrition: per serving
- kcal467
- fat22.6g
- saturates13.3g
- carbs29.5g
- sugars11.3g
- fibre5.4g
- protein33.8g
- salt2.6g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Lay the fish fillets on a baking sheet lined with baking paper. Spread 1 tsp of the mustard over each, then grate over the lemon zest and sprinkle with the black pepper. Bake for 12-14 mins, or until the fish is just cooked through.
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step 2
Meanwhile, melt the butter in a frying pan and let it sizzle gently for 4-5 mins until it just starts to turn a little brown – it’s ready when it stops sizzling and starts to foam. Add the cumin seeds and tarragon, and cook over a medium-low heat for 1-2 mins, ensuring the black cumin seeds do not burn or they will taste bitter.
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step 3
Next, whisk through the vinegar, honey and ½ tsp of fine sea salt, whisking constantly over a medium heat for 3 mins until it has thickened slightly and emulsified – be careful not to burn the honey.
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step 4
Plate up the fish with the potatoes, beans and a generous drizzle of the cumin butter all over. Squeeze over a little lemon juice to finish.
Now try our smoked haddock recipes.
Authors
Gurdeep Loyal
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