Places Search Box

Chefs at Home: Grilled Haddock with Curry Parsnip Puree, Broccoli and Salsa Verde

  • Chef David Bazirgan
  • 2 min read

By Chef David Bazirgan of Bambara in Cambridge 

Here haddock gets summery with a trip to the grill and a fresh salsa verde. Make the parsnip puree and salsa verde ahead of time to make this dish come together with ease.

Serves 6 


For the parsnip puree: 

1 pound parsnips, peeled and cut into 1-inch pieces 

1 teaspoon Madras curry powder 

1 cup whole milk 

2 tablespoons unsalted butter


For the salsa verde: 

2 tablespoons chopped mint 

2 tablespoons chopped cilantro 

2 tablespoons chopped chives 

Juice and zest from 1 lemon 

1 tablespoon extra-virgin olive oil 

1 grilled and chopped jalapeno 

2 salted anchovies, finely chopped 

1 clove garlic, finely minced 


For the vegetables:

One pound broccoli, cut into florets

1/2 cup fiddleheads 

1 clove garlic, minced 

2 tablespoons extra virgin olive oil 


For the fish:

2 pounds haddock fillet   

2 tablespoons canola oil 

Kosher salt, to taste

Freshly ground black pepper, to taste



For the parsnip puree: 

Peel parsnips, add to pot with milk and cover with water, cook until very tender, about 15 minutes.  

Blend in blender or food processor with the butter and a little cooking liquid to create a nice puree.  

Season the puree with curry and salt. Taste and adjust seasoning. Keep warm for serving.  

The puree will hold in the refrigerator for three days. 


For the salsa verde: 

Mix all the ingredients together and set aside.  

Salsa verde will keep for two weeks in the refrigerator. 


For the vegetables:

Bring a large pot of salted water to a boil and prepare a large bowl filled with ice water. Lower the broccoli into the boiling water and blanch until bright green, about 3 minutes. Remove with a strainer and transfer to the ice bath. Repeat with fiddleheads - these should only take 2 minutes or so. When the vegetables are cool, drain well and set aside.

Heat the oil in a medium pan over medium heat and sauté the garlic until soft and fragrant, about 30 seconds. Add the broccoli and fiddleheads and cook another 2 minutes and season with salt and pepper.  


For the haddock: 

Heat grill to high. Make sure you have cleaned the grates very well. Season the haddock filets with oil, salt and pepper. Grill the fish until just cooked through.  


To finish:

Divide puree among 6 plates. Next, arrange some of the vegetables around each plate, then add the fish. Spoon the salsa verde over the top. Serve immediately. 


Photo and recipe by Chef David Bazirgan of Bambara in Cambridge. 

On Instagram, follow Chef David and Bambara