Haddock In Spanish Salsa Verdi


700 grams Haddock fillet, (1 ┬Żlb)
1/2 teaspoon Fennel seeds
1 tablespoon Plain flour
30 grams Butter, (1oz)
285 ml White wine, (10fl oz)
85 ml Double cream, (3fl oz)
3 tablespoons Fresh flat leaf parsley
3 Anchovy fillets
225 grams Frozen petit pois, (8oz)
5 Cloves garlic, chopped


In a saucepan over a medium heat, fry your garlic in the butter and oil until golden. Add the fennel seeds and give a stir and then add two thirds of your chopped parsley. Fry it until it all goes a darker, translucent green, stirring all the time. Take off the heat and add the anchovies, stirring and mashing them into the oil. Now over a low heat stir in your flour and cook for 1 minute (as if you're making a white sauce) and add the small peas. Add the cream to the sauce and sea
In a 30cm (12inch) frying pan, heat up enough oil to just cover the bottom of the pan. When the oil is hot carefully add your 4 pieces of fish, one at a time, skin side up. Fry them for 2 minutes before carefully turning them with a spatula and cooking them for a further 2 minutes on the skin side.
Now add the sauce to the pan, and gently simmer for a further 2 minutes.
Sprinkle on the remaining parsley before serving. This is delicious served with a watercress salad and some mashed potato.




1.0 servings


Friday, December 10, 2010 - 1:02am


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