Haddock, fennel, samphire and green curry Recipe

Start with the green curry. Sweat some  shallot and garlic in olive oil. Add 2 dl fish (or chicken) stock plus some fresh ginger, lemon grass and the stems of coriander. Boil for 10 mins. Pass through a sieve. reheat the infused stock and add some cream (or coconut milk). Reduce till thick. Add the coriander leaves and blitz,

Boil the samphire for 3 mins. Slice the fennel bulb very finely and marinate in olive oil and orange juice.

Fry the haddock for 5 mins, skin side down. Turn off the heat and turn the fish. The other side will be done in 2 mins.

(Here the original recipe by Bart Desmedt, in Dutch)

from simple food, looking good
Haddock, fennel, samphire and green curry Recipe