- 50g/1¾oz unsalted butter
- 1 clove garlic, finely chopped
- ½ white onion, thinly sliced
- 50g/1¾oz fresh peas
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 100g/3½oz haddock
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 500ml/18fl oz vegetable oil
- 100g/3½oz self-raising flour
- 30ml/1fl oz sparkling water
- 1 onion, sliced into thick rings
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the white sauce, melt the butter in a frying pan. Add the garlic and onion and fry for 2-3 minutes, until soft.
- Add the peas and cook for five minutes.
- Add the double cream and simmer for 3-4 minutes, until thickened, then season with salt and freshly ground black pepper.
- To make the haddock, rub the haddock with the oil and season well on both sides with salt and freshly ground black pepper.
- Heat an ovenproof frying pan and when very hot, add the haddock, skin-side down, to fry for one minute, until golden. Turn the haddock and transfer to the oven to roast for 6-8 minutes, or until completely cooked through.
- To make the onion rings, heat the oil in a deep saucepan until a breadcrumb sizzles and browns when dropped in it. (CAUTION: hot oil can be dangerous. Do not leave unattended!)
- Place the flour in a large bowl, add the sparkling water and whisk vigorously to form a batter.
- Dip the onion rings in the batter then carefully place into the oil to deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen towels.
- To serve, spoon the sauce into the middle of a warm plate. Place the haddock onto the sauce and top with the onion rings.