By Ivano de Serio, The Old Bakery Restaurant, Lincoln
Ingredients for 20:
4 large smoked haddock fillets, 1 tablespoon of freshly chopped tarragon, 1 tablespoon of coriander, 1 tablespoon of dill, 1 tablespoon of chive, ½ clove of garlic finely chopped, 2 finely chopped shallots, 1 red, 1 yellow and 1 green pepper small diced, pinch of ground nutmeg, 200gr of soft ( Room temperature) unsalted butter, 900ml of double cream, black pepper and sea salt to taste.
For the mayonnaise: 3 egg yolks, 1 teaspoon of Dijon mustard, 2 tablespoons on warm white wine vinegar, 200g of grated parmesan cheese, 500ml of sunflower oil, salt to taste.
In a deep pan sweat the shallots, the diced bell peppers and garlic, cook for 5 minutes and chill.
Place the double cream plus 1 liter of water in a deep pan and bring to boil, with the help of tweezers pick all the bone from the haddock and poach it in the cream for 15 minutes or until cooked, when ready reserve the cooking cream to use for the next recipe. Chill the haddock and discard the skin, place the cooked peppers, herbs, fish and butter in a bowl and gently mix making sure not to over mix to keep some chunks of haddock, season with salt, pepper and ground nutmeg.
Make the mayonnaise in a blender using all the ingredients and adding the oil gently little at the time. Serve the pate with a little bit of the mayo in a spoon or on little toasted slice of bread.