Haddock goujons with roasted cauliflower salad
This Passover salad with haddock goujons is easy to throw together and makes a great light lunch for two!
Ingredients
For the haddock goujons
- oil, for deep-frying
- 400g/14oz haddock fillet, pin-boned and skinned, cut into goujons
- 2 free-range eggs, beaten
- 150g/5½oz medium matzo meal
For the roasted cauliflower salad
- 1 small cauliflower, broken into florets
- 1 red onion, peeled and cut into wedges
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 75²µ/2½´Ç³ú golden raisins
- 75²µ/2½´Ç³ú pistachios
- 75²µ/2½´Ç³ú dates, pitted and roughly chopped
- 1 tbsp roughly chopped fresh mint
- 1 tbsp roughly chopped fresh parsley
- For the dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 lemon, zest and juice only
Method
For the haddock goujons, preheat a deep-fat fryer to 180C. Alternatively, fill a large, deep, heavy-bottomed pan with enough oil for deep frying and pre-heat to 180C. Do not fill more than two-thirds full. CAUTION: Hot oil can be dangerous. Do not leave unattended.
Coat the goujons in the egg, then in the matzo meal. Cook the goujons in the deep-fat fryer for 2–3 minutes, the remove and drain on kitchen paper. Allow the goujons to cool, then set aside in the fridge until ready to serve.
For the roasted cauliflower salad, preheat the oven to 180C/160C Fan/Gas 4. Toss the cauliflower, onion, cumin, paprika and olive oil together on a baking tray, and roast in the oven for 15 –20 minutes until nicely roasted and golden.
Combine the roasted cauliflower mixture with the raisins, pistachios, dates, mint and parsley.
Whisk the dressing ingredients together in a separate bowl. Just before you serve, dress the salad with the dressing and serve alongside the cold goujons.