Any leftover dressing can be stored in the fridge for up to a week.
700g haddock, skinned and boned
A little salt and black pepper
6 bacon rashers
100g green beans
4 baby gem lettuces
2 eggs, hardboiled, peeled and cut into quarters
2 garlic cloves, crushed
1 dessertsp. wholegrain mustard
1 teasp. chives, chopped
2 teasp. tarragon, chopped
2 tablesp. white wine vinegar
4 tablebsp. extra virgin olive oil
Preheat the grill. Place the fish on an oiled baking sheet and season with a little salt and black pepper. Place the streaky rashers alongside the fish. Grill for about 5-6 minutes until the fish flakes easily and the bacon is crispy.
Cook the beans in a saucepan of boiling water for a couple of minutes then drain and keep warm.
Place the garlic, mustard, chives, tarragon, vinegar, oil and a little salt and pepper in a jam jar. Shake to combine.
Cut each lettuce into four and divide between four serving plates along with the eggs and beans. Flake the fish and roughly chop the bacon. Add to the plates then drizzle over the dressing and serve while still warm.
Source: Bord Bia