Pan Seared Haddock Tagliatelle with Hot Tartar Sauce
Over a year ago
5,100 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
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
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
Similar Recipes
View all similar
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!