SOMETHING FISHY? - Serves 2
Crispy Parma Ham and Haddock Parcels with Citrus Kick Cous Cous
Ingredients
- 4 x 150g (5oz) boneless haddock fillets, each approximately 2cm (¾in) thick
- 8 thin slices Parma ham
- 15ml (1 tbsp) olive oil
- Knob unsalted butter
- 1 x 100g sachet Ainsley Harriott Citrus Kick Cous Cous
- Freshly ground black pepper
Method
Pat dry the haddock fillets with kitchen paper and season with freshly ground black pepper; then wrap each one in two slices of the Parma ham to enclose completely.
TO COOK THE HADDOCK: Heat a large frying pan. Add the olive oil and then add the haddock parcels presentation side down and cook for 2-3 minutes until crisp and lightly golden. Turn over, reduce the heat and add the butter, then to allow to cook for another 2-3 minutes, depending on the thickness of the parcels until just tender and lightly golden.
Meanwhile, prepare the Ainsley Harriott Citrus Kick Cous Cous according to the instructions on the carton and keep warm.
TO SERVE: Divide the cous cous between two plates and arrange the crispy Parma & haddock parcels on top to serve.
OTHER IDEAS: Use any firm fleshed fish fillets you like, such as cod, whiting, coley or salmon.
