Haddock flowers with leek, carrot and parsnip

Steps to follow

• STEP 01

  Preheat oven to 180C or 350F

• STEP 02

  Wash leeks (without cutting them), carrots and parsnips. Reserve.

• STEP 03

  Remove the first 5 leaves of the leek (the largest ones). Wash them again and reserve.

• STEP 04

  Peel the carrot and parsnip. Always using the peeler or slicer, slice large sheets of each. Reserve them.

• STEP 05

  On the cutting board, take a leek leaf. White towards you. Flatten it slightly with the flat of your hand. Lay the haddock fillet on the leek white. It’s ok if the fillet is wider than the leaf.

• STEP 06

  Salt & pepper to taste. Spread the equivalent of a spoon of mustard (more or less generous according to your tastes) over the fillet.

• STEP 07

  Then place the carrot and parsnip sheets over the fillet to cover it.

• STEP 08

  Wrap the fillet on itself starting with the part closest to you (the white) and place the flower in the dish.

• STEP 09

  Repeat the operations with the other 5 nets.

• STEP 010

  Put everything in a hot oven for 30 minutes.

• STEP 011

  Serve hot from the oven with rice.