Poached Haddock With Mussels Recipe
Ingredients
| Haddock fillets | 2 Pound, frozen | |
| Mussels | 4 Pound | |
| Dry white wine | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Onion | 1 Small, sliced | |
| Salt | 1/2 Teaspoon | |
| Whipping cream | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Pepper white | 1 Dash | |
| Dash of nutmeg | ||
| Parsley | 2 Tablespoon, chopped | |
| Parslied potatoes | ||
| 1 cup each zucchini, carrots, and celery, cut julienne style | ||
| Butter or margarine for cooking vegetables | ||
Directions
Thaw fillets if frozen; cut into serving-size portions.
Clean mussels in cold water.
Scrub shells with stiff brush; rinse thoroughly several times.
Combine wine, water, and onion in large pan; bring to simmering stage.
Add mussels.
Cover; steam about 5 minutes, until shells open.
Remove mussels from shells; set aside.
Strain cooking liquid into large skillet; add fillets and salt.
Cover; simmer 8 to 10 minutes, until fish flakes easily.
Transfer fillets to warm platter; keep warm.
Reduce cooking liquid to 1/2 cup.
Stir in whipping cream, 14 cup butter, pepper, and nutmeg; simmer until sauce thickens slightly.
Add mussels and parsley; heat.
Spoon mixture over fillets.
Clean mussels in cold water.
Scrub shells with stiff brush; rinse thoroughly several times.
Combine wine, water, and onion in large pan; bring to simmering stage.
Add mussels.
Cover; steam about 5 minutes, until shells open.
Remove mussels from shells; set aside.
Strain cooking liquid into large skillet; add fillets and salt.
Cover; simmer 8 to 10 minutes, until fish flakes easily.
Transfer fillets to warm platter; keep warm.
Reduce cooking liquid to 1/2 cup.
Stir in whipping cream, 14 cup butter, pepper, and nutmeg; simmer until sauce thickens slightly.
Add mussels and parsley; heat.
Spoon mixture over fillets.
Chef
