James Martin's saffron haddock recipe

1. 1

   Pour the milk into a roasting tin, add the saffron and place over a low heat to gently warm through.

2. 2

   This allows the flavour of the spice to infuse the milk.

3. 3

   Add the haddock fillets and cook over a gentle heat for 3-4 minutes.

4. 4

   Remove from the heat and leave the fish to sit in the milk until required

5. 5

   Place the potatoes in a large saucepan of salted water and cook for 20 mins or until tender, then drain.

6. 6

   While the potatoes are still warm, add the double cream and, with a fork, crush the potatoes but don't mash them.

7. 7

   Mix in the chopped herbs, season with salt and pepper and set aside

8. 8

   Bring another saucepan of salted water to the boil, plunge the asparagus in and cook for 2 mins or until tender, then drain, add the butter and arrange 5 spears on each plate.

9. 9

   Gently warm the haddock in the milk, place a spoonful of potatoes next to the asparagus then lift the haddock from the milk and place a fillet on top.

* Per serving · 4 servings · Values may vary.

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