Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pesto haddock and mussels. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Haddock poached with a splash of malt whiskey and mussels makes for a flavourful seafood dinner dish. Spoon the mussels around the spinach and haddock, dividing the unshelled mussels equally between the plates, then pour over the sauce and serve. Really more than a set of techniques then a recipe, this dish is simple to make, yet very satisfying. In a separate pan toss the freshly cooked & drained pasta with some of the broth from the mussel pot.
Pesto haddock and mussels is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Pesto haddock and mussels is something that I’ve loved my entire life. They’re nice and they look fantastic.
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 cook that.
The ingredients needed to make Pesto haddock and mussels:
- Make ready 1 romaine lettuce
- Get 2 fillet of haddock
- Get 1 tsp mixed herb
- Get 1 tbsp curry powder
- Prepare 250 grams frozen mussels
- Get 1/2 cup rice wine
- Prepare 1/2 cup milk
- Prepare 1 cup bread crumbs
- Get 2 tbsp basil pesto
Combine wine, water, and onion in large pan; bring to simmering stage. Strain liquid into a large Add the mussels and parsley and heat through. Top with julienne of carrots, celery, and zucchini and garnish with mussel shells. Debeard the mussels and drain through a colander.
Steps 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
Top with julienne of carrots, celery, and zucchini and garnish with mussel shells. Debeard the mussels and drain through a colander. Put the white wine and a little salt into a large pan along with half the fish stock and bring to the boil. Mash half the potatoes in the pan to. Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise.
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