Wed, 13 September 2017
Ingredients:
4x160g Haddock Fillets
1lt skimmed milk
1x vanilla pod
1x leek
2tsp olive oil
1tsp chopped chives
Salt & white pepper
Method:
1. In a wide based saucepan, heat the milk & vanilla pod to 60◦c, season with a pinch of salt & white pepper
2. Season your haddock fillets & place into the warm milk, cover with parchment paper to keep moist. Cook for 4-5 mins.
3. Cut your leeks into even sized pieces, blanch for 1 min in boiling salted water & refresh in ice cold water. This helps to retain the nice green colour
4. To serve, warm the leeks through in a little olive oil, add 1tsp of chopped chives
For the mussels:
24 cooked mussels
2 tomatoes peeled, deseeded and diced
1 cup good quality white wine vinegar
½ cup brown sugar
½ cup white wine
1 shallot peeled and diced
1 teaspoon chopped parsley
In a saucepot, bring to boil the vinegar, wine and sugar. Simmer for 2 mins. Cool and add the mussels, shallot tomato and chopped parsley.
