The two ways are poached in white wine and citrus and oven roasted in oatmeal
(This dish did me for dinner but in reality should have done two people but hey, I'm a large chap!!)
1 Haddock fillet skinned (decent size) cut in half breadthwise
White wine to cover haddock in small pan
2 slices lemon
2 slices lime
Couple of handfuls of pinhead oatmeal lightly toasted
Sea salt (I like the stuff with seaweed and fennel seeds from Waitrose)
Half tsp fennel seeds if you don't have Waitrose handy for above
Half a leek
Couple of handfuls of samphire
Thick white sauce base (knob butter, flour and milk cooked down)
Fresh ground pepper
Put the toasted oatmeal on a plate and mix in couple of pinches of sea salt. Dip one half of the haddock in the egg and then cover well with the oatmeal. Put onto an oiled tray and cook for 15-20 minutes (depending on thickness) in the oven at 180C until flaking.
Shortly after place the other haddock in a pan with a good couple of pinches of the fennely seaweedy salt and the fruit, cover with the wine and bring to a simmer for about 8 minutes (again depending on thickness), turn over a couple of minutes from the end and then remove from pan and keep warm (only for a minut or so).
Ten minutes into roasting the haddock start to cook the thinly cut leek in a knob of butter over a gentle heat, you want to soften and turn golden but definitely not brown, burnt leek is not a pleasant experience. Season with black pepper.
Use liquor tablespoonwise from haddock to thin the white sauce base over a low heat (is this a real technique? tasted pretty good!) to give you a sauce the consistency of double cream.
Blanch the samphire in boiling water for a minute and drain.
Plate up bed of samphire with haddock arranged on top, leeks around the side and then drizzle with sauce. Serve with the Small and Small Sauvignon Blance below if you can get it....