Pesto haddock and mussels. 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.
Drain, remove mussels from the shells, reserving eight in their shells for the garnish.
Add the fish and mussels to the chowder with the parsley, reserving a few sprigs, and the single cream.
Strain liquid into a large Add the mussels and parsley and heat through.
You can cook Pesto haddock and mussels using 9 ingredients and 9 steps. Here is how you cook it.
Ingredients of Pesto haddock and mussels
- It's 1 of romaine lettuce.
- You need 2 of fillet of haddock.
- You need 1 tsp of mixed herb.
- It's 1 tbsp of curry powder.
- Prepare 250 grams of frozen mussels.
- It's 1/2 cup of rice wine.
- Prepare 1/2 cup of milk.
- Prepare 1 cup of bread crumbs.
- Prepare 2 tbsp of basil pesto.
Top with julienne of carrots, celery, and zucchini and garnish with mussel shells. Scrub shells with stiff brush; rinse thoroughly several times. Combine wine, water, and onion in large pan; bring to simmering stage. Discover this haddock recipe made with MIRACLE WHIP, pesto & chopped tomatoes!
Pesto haddock and mussels step by step
- 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.
This Creamy Pesto Haddock Recipe will please four lucky diners. Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise. This dish is perfect to serve during a dinner party or date. Not an original recipe, but made a few editions from the original one. Pull the mussel shells in half, discarding the halves without the mussel meat, and keep to one side.
