On the pulse

Lentils, beans and chickpeas give food a healthy boost. Clare Ferguson brings a fresh new bite to these warming recipes

Honey-glaze haddock with bean salsa

Glazed, baked fish on a mound of herb-enhanced bean salsa is an unusual combination. Fresh or home-made pesto will enhance the flavour of this dish no end


SERVES 4
4 chunky fillets (about 700-800g) of fresh haddock
4 sprigs of bay or rosemary or 4 cocktail sticks
Grapeseed oil for oven tray


FOR THE GLAZE
2 teaspoons balsamic vinegar
1 tablespoon clear honey
1 teaspoon Meaux mustard


FOR THE SALSA
Freshly crushed sea-salt flakes and black peppercorns, to taste
1x300g can each of three-bean salad and broad beans or cannellini beans, drained
6 tablespoons fresh basil or rocket pesto
15cm chunk cucumber, cut into tiny cubes or strips
1 lemon, cut into 10 wedges


Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Fold the tail end of each fillet piece up on top of the thick end and spear it into position using a herb sprig or cocktail stick and set on an oiled oven tray. To make the glaze, whisk together the vinegar, honey and mustard in a small bowl. Brush the fish all over. Bake the fish towards the top of the oven for 8-10 minutes until the fish is dense, flaky and hot right through. Meanwhile, make the salsa by combining the seasonings, three-bean salad, broad beans or cannellini beans and 4 tablespoons of the pesto. Mash slightly, using a fork. Pile a serving of salsa on to each plate and garnish with the cucumber. Squeeze the juice from 2 of the lemon wedges into the remaining pesto and stir to make a thin sauce. Set one portion of hot fish on each salsa mound, discard the herb sprig and drizzle around the pesto sauce. Serve with two lemon wedges per person.


Wine recommendation from Decanter magazine: Santa Rita Reserva, Sauvignon Blanc, Casablanca Valley, 2006, £6.99, Majestic.
From the cool climate of the Casablanca Valley, this elegant white has gentle elderflower and ripe gooseberry fruit flavours.

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