Pan Seared Haddock Tagliatelle with Hot Tartar Sauce
Over a year ago
5,099 views
Ingredients
- 1lb Haddock Fillet Skinned
- 150g fresh tagliatelle
- 50g capers
- 50g small gherkins
- 50g peas
- 175g mange tout
- 75g baby leeks
- ¼ pint fish stock
- ½ pint hollandaise sauce
- olive oil
- salt and pepper to taste
Accompaniment
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Description
I developed this recipe for The Yorkshire and Humber Seafood Group last September. It's the ultimate fast food, tasty and nutritious and a favourite with children.
Method
-
1
Cook the taglitelle in boiling salted water for 3 minutes.
Sear the haddock in a hot pan with a little olive oil.
Add the capers, gherkins, peas and fish stock to the pan and cook for a further 2 minutes.
Finally, add the hollandaise sauce, season with salt and pepper and serve on a bed of the tagliatelle.
Chef's Tips
Serving suggestion:
Serve with steamed baby leeks, mange tout, peas and a wedge of fresh lemon and black pepper
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Italian
Fascinating - you developed the recipe yourself and a worthy cause I must say. Well my hubby and I are not big fish eaters but you are absolutely right, I cooked this on Monday night and it really is amazing - I challenge anyone to say otherwise! Now a firm favourite.
I'm fascinated by the Yorkshire and Humber Seafood group. tell us more!