Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pesto haddock and mussels. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pesto haddock and mussels is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Pesto haddock and mussels is something that I’ve loved my entire life. They are nice and they look wonderful.
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.
To get started with this particular recipe, we have to prepare a few components. You can cook pesto haddock and mussels using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pesto haddock and mussels:
- Prepare 1 romaine lettuce
- Make ready 2 fillet of haddock
- Take 1 tsp mixed herb
- Get 1 tbsp curry powder
- Make ready 250 grams frozen mussels
- Get 1/2 cup rice wine
- Get 1/2 cup milk
- Make ready 1 cup bread crumbs
- Get 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.
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
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 is going to wrap it up with this exceptional food pesto haddock and mussels recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
