Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, pesto haddock and mussels. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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.
Pesto haddock and mussels is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Pesto haddock and mussels is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook pesto haddock and mussels using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Pesto haddock and mussels:
- Get 1 romaine lettuce
- Prepare 2 fillet of haddock
- Get 1 tsp mixed herb
- Take 1 tbsp curry powder
- Take 250 grams frozen mussels
- Take 1/2 cup rice wine
- Prepare 1/2 cup milk
- Take 1 cup bread crumbs
- Make ready 2 tbsp basil pesto
Drain on kitchen paper and sprinkle with sea salt flakes. Serve with the pesto and lemon wedges. 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. Put the haddock in a pan with the bay leaf, pour over enough milk to cover, then bring to the boil. Remove the fish using a slotted spoon, then flake into chunks, discarding any skin or bones. Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer.
So that’s going to wrap it up for this exceptional food pesto haddock and mussels recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
