Yorkshire Pudding with Creamy Smoked Haddock, Peas, Leek and Bicolor Mustard Cress

Ingredients for the haddock mix – four portions

• 2 punnets of Bicolor Mustard Cress
• 120 gr cooked peas
• 120 gr finely chopped leeks
• 200 gr smoked haddock fillets
• 200 ml milk
• 1 teaspoon corn flour

Ingredients batter

• 200 ml milk
• 2 large eggs
• 1 egg white
• 225 g plain flour

Method haddock

• Pour 150 ml of milk in a pan, add the smoked haddock in the milk and bring to simmer for 5-8 minutes.
• Add the peas and carry on cooking for another 4 minutes. Set aside.
• Using a frying pan, cook the finely chopped leeks in a little bit of butter and one punnet of freshly cut Bicolor Mustard Cress.
• Drain the haddock and peas and make a sauce the left of the milk, the other 50 ml of milk and 1 tablespoon of corn flour.
• Once the sauce is done, mix together the leeks, the fish and the peas.
• In a mixing bowl, whisk together 225 gram plain flour, 2 large eggs, 1 egg white, and 200ml milk until smooth. This mix can be used straight away or rested in the fright for a few hours for crispier and better results.
• Put the mix into a small mold filled with oil at 200 degrees for 20-25 minutes.

Dressing

• Place the freshly Yorkshire Pudding on a plate and pour on top the smoked haddock mix.
• Serve with 1 punnet of freshly cut Bicolor Mustard Cress. Enjoy!

Recipe: Franck Pontais