Pesto haddock and mussels. 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. Add the pesto & toss to combine, then add the mussels, either tossed.
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
- Prepare 1 of romaine lettuce.
- It’s 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.
- You need 1/2 cup of rice wine.
- It’s 1/2 cup of milk.
- It’s 1 cup of bread crumbs.
- Prepare 2 tbsp of basil pesto.
Combine wine, water, and onion in large pan; bring to simmering stage. 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.
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.
Lunchtime wraps don't get better than this battered haddock and pesto wrap with lemon mayonnaise. Pull the mussel shells in half, discarding the halves without the mussel meat, and keep to one side. Place the pan with the stock back on the heat and reduce the temperature to a simmer. Add the saffron, curry powder and cream, then bring it back to a simmer. Discover this haddock recipe made with MIRACLE WHIP, pesto & chopped tomatoes!
