Ingredients: 1lb haddock skinned, 150g fresh tagliatelle, 50g capers, 50g small gherkins, 50g peas, 175g mange tout, 75g baby leeks, ¼ pt fish stock, ½ pt hollandaise sauce, Olive oil, Salt and pepper to taste
Method: Cook the tagliatelle in boiling salted water for 3 minutes. Sear the haddock in a hot pan with a little olive oil. Add the capers, gherkins, peas and fish stock to the pan and cook for a further 2 minutes. Finally, add the hollandaise sauce, season with salt and pepper and serve on a bed of the tagliatelle
Serving suggestion: Serve with steamed baby leeks, mange tout, peas and a wedge of fresh lemon and black pepper
