The perfect combination of flavours: this easy and quick recipe for haddock fillet with sea vegetables, salty marsh samphire and almonds.
1 Heat 10 grams of butter in a frying pan over medium heat. Fry the almonds brown in the butter. Remove the almonds from the pan and set aside. Wipe the frying pan clean with kitchen paper.
2 Dab the fish dry with kitchen paper. Season to taste with salt and white pepper and put the fish through some flour. Beat off any excess flour. Heat 4 tablespoons of oil in a frying pan on high heat. Fry the fish for 3-4 minutes, depending on the thickness of the fish, until golden brown on both sides.
3 Turn down the heat and melt 20 grams of butter in the pan. Hold the pan at an angle and spoon the butter a few times over the fish. Remove the fish from the pan with a spatula. Keep the fish warm under aluminum foil or in the oven (60 °C).
4 Heat 20 grams of butter in a frying pan and add the marsh samphire and sea lavender. Use a fork with the garlic clove pricked on it for 1-2 minutes until the vegetables are glassy. Add the caper apples and almonds. Season to taste with pepper. Salt is not necessary because the sea vegetable already tastes salty enough.
5 Divide the vegetables over the plates. Divide the lemon rind over the vegetables and drizzle some of the butter gravy over the vegetables. Enjoy the haddock fillet with sea vegetables and almonds!