This is an interesting variation on the salt cod brandade so popular in the South of France and in Spain. The smoky flavours of the haddock need a delicate olive oil to show them off to perfection. A good choice would be Aubocassa Arbequina extra virgin olive oil from Mallorca. The olives are grown on an estate near to Manacor on the eastern side of the island and the resulting oil is sweet but complex with light nuts and herbs.

Ingredients:
Smoked haddock
Potatoes, peeled and chopped
Milk
Thyme, bayleaves and peppercorns
Small whole red peppers
Plenty of Aubocassa extra virgin olive oil
Whole cloves of garlic
Salt and pepper

Place the haddock and potatoes in a pan with the milk and herbs and bring to the boil. Reduce the heat and simmer. Remove the fish after about 5-6 minutes or as soon as it is cooked through and keep on one side. Continue cooking the potatoes until they are soft. Drain and mash.
Bake the peppers on foil in a hot oven. When they are very well browned all over remove from the oven and place in a dish and cover with foil and leave to cool. When the peppers are cold remove the skin and cut in half, removing all the seeds and the centre head.
Place the olive oil and garlic in a pan and place on a low heat, allowing the garlic flavours to steep into the oil without browning or smoking. Remove the garlic and keep the oil on one side.
Remove any bones and skin from the fish and drain the potatoes. In a mixer/blender add the cod and begin an emulsion adding the oil and the potatoes. Continue adding, with a little of the cooking liquid if the mixture shows signs of getting too thick until all the oil and potatoes have been used up and you have a lovely creamy mixture. Season to taste.
Use this mixture to stuff the prepared pepper halves.

GRILLED SOLE WITH POTATOES “A LA ROBI”

This simple but delicious recipe comes from Vanja Dujc who farms olives in the Slovenian part of the Istrian peninsula in the Eastern Mediterranean. Vanja is in the forefront of efforts to put Slovenian oils firmly on the olive oil map.

Ingredients:
For grilled sole
4 soles
lemon flavoured olive oil
salt

For potatoes
8 potatoes, peeled and cut on small pieces
¼ cup Vanja extra virgin olive oil
½ cup water
salt

Method:
Wash and clean the fish . Dry them with paper towels and salt them. Put the extra virgin olive oil in a pan and heat it on a medium temperature. Put the soles on the heat and grill them well on each side. Arrange on a plate and drizzle with lemon flavoured olive oil.
Put the potatoes in a pan, add the extra virgin olive oil, a pinch of salt and enough water enough toalmost cover the potatoes. Put the pan on a small heat and simmer until water evaporates. Stir well so that potatoes become almost, but not completely smashed.

POT ROASTED GUINEA FOWL WITH OLIVES AND CHILLIS

This wonderfully fresh tasting salad comes from the Badia a Coltibuono Estate in Tuscany. Serve as a side dish with the Sole recipe given above or with grilled meats and barbecues. Choose the well balanced Albereto for this dish. Alternatively use the slightly more robust Badia a Coltibuono oil and serve cold as part of an antipasti mix.

Ingredients:
6 fennel bulbs
1 tablespoon fresh lemon juice
100ml Albereto or Badia a Coltibuono extra virgin olive oil
1 tablespoon freshly chopped mint
salt and freshly ground pepper

Method
Cut off the fennel tops and reserve for another use. Cut each bulb lengthways into quarters. Bring a saucepan of water to the boil and add the fennel. Reduce the heat to medium, cover and cook the fennel for about 10 minutes.
Drain the fennel and arrange on an oval serving plate. Drizzle with the lemon juice and the oil. Sprinkle with mint and seasonings and serve at once or leave to cool. Chill and serve.