Baked Parmesan-Crusted Haddock with Baby Onion and Pea Fricassee and Herb-Roasted Potatoes


From Kevin at the Loch Ness Clansman Hotel

A little about Kevin

Starting with a 4 year apprentice-ship at Inverness Technical College & Caledonian Hotel, Kevin has provided his fantastic skills in many different hotels around the Highlands of Scotland. He even visited Spain and France on a couple of working holidays. His longest stint involved working for the Priory Hotel in Beauly for 20 years. Kevin has now worked as Head Chef at our Loch Ness Clansman Hotel for 5 years.




1 Fresh Haddock Fillet

Fresh Breadcrumbs

1/2 cup Grated Parmesan

Black Pepper

Melted Butter

Mix parmesan, pepper and breadcrumbs. Brush haddock fillet with melted butter and press breadcrumb mixture on top. Bake for 12 minutes at 180°C.



6-8 Baby Potatoes

Fresh Garlic



Salt & Pepper

Halve the potatoes and season with salt, pepper, garlic and the herbs. Cook in the oven for 30 minutes or until golden. 



1/2 cup White Wine

1/2 cup Frozen Peas

1/2 cup Baby Onions

Salt & Pepper

1/2 pint Fish Stock

1/2 pint Fresh Cream

Reduce white wine by half. Add stock and reduce. Add cream and reduce by half. Add onions and cook for 2-3 minutes befor adding peas. Add salt & pepper to taste.


To Serve: Add sauce to the plate, potatoes on top, followed by the haddock fillet.