This simple but decadent Spanish starter is a deliciously different way to serve fish and is available on this week's lunch and pre-theatre menus at Contrast Brasserie served with a crispy polenta tuille and caper pate.
Chef is keeping the recipe close to his chest, but first we lightly fry some haddock in olive oil, with the oil reserved after cooking. Once skinned, the haddock is mashed with potatoes. Milk is then added to the mix and finally we gradually add the oil reserved from before.
You'll find many more fabulous dishes on the menu at Contrast Brasserie - one of the best restaurants in Inverness, every day. We only use the best quality, locally sourced produce, and we celebrate the seasons with both flair and passion. The restaurant is situated in a delightful setting overlooking the River Ness - come join us soon!