Place part of the coarse salt in a container, lay the haddock fillets on top and cover with the remaining salt. Leave for about 8 to 10 minutes, then rinse with cold water and dry out with a kitchen cloth.
Mashed potatoes.
Peel the potatoes, cut into chunks and place into a deep pot, cover with water and bring to a boil. Cook the potatoes until soft, drain and transfer into a bowl, season with salt, add the olive oil and mash them well until creamy. Keep on the side.
Oils.
For the paprika oil, heat the oil to around 50°C, add the paprika then blend for 3 to 4 minutes. Pass through a sieve if necessary.
Proceed the same way for the green oil.
Garnish.
Heat the grill of the oven at 200°C.
Wash the onions and cut them in half lengthwise. Heat the oil in a pan, add the onion on the cut side, season with salt and fry until golden brown. Flip them and fry for one more minute. Transfer onto a shallow tray, sprinkle with icing sugar and place under the grill until they start to caramelise.
Fondue.
In the meantime, pour the milk and cream into a saucepan, add the saffron and bring to about 80°C, remove from the heat and add the grated cheese. Mix with a spatula or whisk to ensure the cheese completely melts. Blitz with a stick blender until totally smooth. Keep warm.
Haddock.
Preheat the oven at 75°C.
Place the haddock in a deep pan with the EVO oil, thyme and garlic and coat well. Cook in the oven for about 40-45 minutes.
While the fish is cooking prepare 4 poached eggs.
Drain the haddock from the oil and place it in a serving dish. Add some mash potato on the side and lay the caramelised onion on top.
To serve, place a poached egg on top of each fish fillet, pour some saffron and Grana Padano fondue around it and complete with a drizzle of the paprika oil and green oil.
Medium
4 people
75 min 
