Henry Harris' Alternative Easter Lunch: A Cheesy Fish Feast with Iced Dessert
Sometimes, all you crave is a hot, bubbling dish and a spoon, and for chef Henry Harris, his baked smoked haddock with parmesan fits the bill perfectly. This 15-minute supper, paired with a lemony icebox pudding, offers a light, easy, and enjoyable meal ideal for closing out a long Easter weekend. It's designed to be savored in front of the television with a simple salad or a bowl of hot buttered peas, making it a relaxed alternative to traditional holiday feasts.
Baked Smoked Haddock and Parmesan: A Quick and Flavorful Dish
Selecting the right ingredients is crucial for this recipe. Opt for large, thick fillets of undyed smoked haddock from a reputable fishmonger, as supermarkets often lack quality options. Use a French, naturally soured creme fraiche to avoid coagulation when heated, which can result in an unpleasant texture. For an enhanced version, consider adding leeks cooked in butter until soft, along with sliced waxy potatoes, spread at the base of the dish before layering the fish.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2
- 2 180g sustainably sourced skinless smoked haddock fillets
- 150-200g creme fraiche
- Black pepper
- Tabasco sauce, to taste
- Parmesan, for grating
- Comté or gruyère, for grating
- Buttered peas or green salad, to serve
Heat the grill to high. Place each haddock fillet in individual heatproof dishes, spoon over the creme fraiche, and spread it evenly. Season generously with black pepper and a dash of Tabasco. Grate a generous amount of parmesan over the top, followed by a light covering of comté. Position the dishes on a shelf about two-thirds down from the grill and cook for 8-10 minutes until the cream bubbles and the cheese colors. Ensure the fish is cooked through, then serve hot with buttered peas or a green salad.
Lemon Icebox Pudding: A Make-Ahead Dessert for Stress-Free Entertaining
Henry Harris shares his mother's recipe for lemon icebox pudding, a dessert that can be prepared days in advance, reducing stress during gatherings. Often served with a raspberry coulis spiked with brandy, this biscuity, iced treat complements the savory fish dish beautifully.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Freezing Time: 3 hours or more
Serves: 6-8
- Neutral oil, for greasing
- 150g gingernut biscuits
- 50g unsalted butter, melted
- 2 large eggs, separated
- 70g caster sugar
- 120ml lemon juice
- 285ml double cream
- Finely grated zest of 2 lemons
Grease a 900g loaf tin and line it with clingfilm. Crush the biscuits into crumbs, mix with melted butter, and press half into the tin's base. Whisk egg yolks and sugar until pale, then beat in lemon juice. In a separate bowl, whip cream and lemon zest to soft peaks and fold into the mixture. Whisk egg whites until stiff, fold a spoonful into the sabayon to loosen, then incorporate the rest. Pour into the tin, freeze for an hour, top with reserved crumbs, wrap, and freeze until solid. Before serving, transfer to the fridge to soften, then slice with a warmed knife.
These recipes are adapted from The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Henry Harris, highlighting sustainable cooking practices for a memorable Easter meal.
