Thursday, August 24, 2006

Herb crusted Haddock

Paul Rankin

Serves 1

1/3 loaf of white bread, crusts removed and torn
handful of fresh herbs, including parsley, coriander
freshly ground black pepper
110g/4oz haddock fillet
1 tsp Dijon mustard
1 tbsp olive oil
To serve
1 tbsp olive oil
1 large field mushroom, sliced
2 large handfuls of spinach
For the vinaigrette
1 tbsp wholegrain mustard
freshly ground black pepper
1-2 tbsp white wine vinegar
2-3 tbsp olive oil
1 tbsp soy sauce

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the bread in a food processor with the herbs and whiz together to form breadcrumbs.
3. Season the haddock fillet and then spread the mustard over.
4. Scatter the herb breadcrumbs over one side of the haddock and gently press down.
5. Heat the oil in an ovenproof frying pan and fry the haddock, crust side down for 1-2 minutes.
6. Transfer the pan to the oven and cook for a further 10 minutes.
7. Heat the oil in a pan and gently sauté the mushrooms for 2-3 minutes. Add the spinach, cooking to wilt for 1-2 minutes.
8. Season to taste.
9. To make the vinaigrette, place the wholegrain mustard, seasoning, vinegar, olive oil and soy sauce into a small bowl and whisk together.
10. To serve, remove the herb crusted haddock from the oven and transfer to a serving plate.
11. Serve the wilted spinach and mushrooms alongside and drizzle with the vinaigrette.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.