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Haddock poached with a splash of malt whiskey and mussels makes for a flavourful seafood dinner dish. Tip them into a colander set over a bowl to collect the cooking liquor. Really more than a set of techniques then a recipe, this dish is simple to make, yet very satisfying.
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To get started with this recipe, we must first prepare a few ingredients. You can cook pesto haddock and mussels using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pesto haddock and mussels:
- Get 1 romaine lettuce
- Make ready 2 fillet of haddock
- Take 1 tsp mixed herb
- Make ready 1 tbsp curry powder
- Make ready 250 grams frozen mussels
- Get 1/2 cup rice wine
- Get 1/2 cup milk
- Get 1 cup bread crumbs
- Get 2 tbsp basil pesto
Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread. Turn the heat under the pan up to full whack and tip in the mussels. Stir in the remaining pesto, the zucchini, tomatoes, and peas.
Instructions to make Pesto haddock and mussels:
- Clean lettuce and lace 2 bowls with them
- Mix together curry powder, herb and bread crumbs
- Coat haddock in bread crumb mixture
- Pan fry haddock with olive oil, around 2 minutes on each side
- Place the haddock at the middle of each lettuce laced bowls
- In a pan, cook mussels in rice wine and milk for around 5 minutes
- Place mussels around and on top of haddock
- Add pesto into broth and cook for another 2 minutes
- Pour pesto broth over haddock and mussels, and serve
Add the wine (if using), or a good splash of water. Mussels, haddock and more: recipes from Scotland's Seafood Shack.. tempura haddock wrap with lemon mayo and pesto. Neither had worked in a professional kitchen before, but their partners were fishermen, so they had the right contacts. They wanted their own business, and had each other for. Add the shallots and sliced garlic and cook over high heat, stirring, until lightly.
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