Haddock Poached In Vanilla Milk With Leeks And Pickled Mussels

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.