Haddock with Tomato and Sherry Vinegar Vinaigrette

For the haddock:

400 g haddock fillet

Extra virgin olive oil

Salt to taste

For the vinaigrette:

1 large vine-ripened tomato

2 branches of parsley, chopped

1 spring onion, chopped

3 tbsp extra virgin olive oil

2 tbsp sherry vinegar

2 tbsp black olives, chopped

Salt to taste

Black pepper to taste

For the haddock:

1.      Place the haddock fillets into the Neovide cooker and choose the Neovide function. Insert the probe thermometer into the center of the thicker fillet and set the cooker to 50ºC. It will take around 60 minutes for the fillets to reach the internal temperature.

2.      Once the haddock is ready, the Neovide cooker will keep it warm.

For the vinaigrette:

1.      Rinse the tomato under cool water and pat dry with a kitchen towel.

2.      Cut it in half crosswise, use your finger or small spoon to remove the seeds. Keep the seeds aside.

3.      Finely dice the tomato using a sharp knife.

4.      In a small mixing bowl, combine the diced tomato, sherry vinegar, chopped parsley, chopped spring onion, and chopped black olives.

5.      Slowly drizzle in the olive oil while whisking continuously until the dressing becomes emulsified.

6.      Season the vinaigrette with salt and pepper to taste.

Place the haddock on the bottom of a plate and serve on top the tomato vinaigrette.

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