Poached Haddock with Leeks and Mussels and a Julienne of Vegetable
TABLE OF CONTENTS
"This is a popular combination of local fish and mussels with a touch of color." --The Inn at Duck Creek, Wellfleet, Massachusetts
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- 1/2 cup each fine julienne strips of celery, carrots, and zucchini (1-1/2 inches by 1/4 inch)
- 1 cup water (reserved from cooking vegetables)
- 2 pounds haddock or cod
- 4 dozen mussels
- 1 cup dry white wine
- 1/2 cup finely sliced leeks or scallions
- 1/2 cup heavy cream
- 1/4 teaspoon nutmeg
- 2 tablespoons freshly chopped parsley
- Salt and pepper to taste
- 1/4 butter
Instructions:In a saucepan cook the julienne vegetables in water to cover. Cook till tender but still firm. Strain, reserving 1 cup of water to poach the fish.
Portion fish. Scrub and de-beard mussels. Bring water, wine, and sliced leeks to a simmer. Add mussels, cover, and steam 5 minutes until they have opened. Remove mussels from shells. Save some shells for garnish. Strain liquid into a large skillet and add fish. Cover and gently simmer for 8-10 minutes or until fish is flaky. Transfer to an oven-proof casserole and keep warm in the oven.
Reduce liquid quickly to 1/2 cup. Add cream, seasonings, and butter in small pieces, whisking constantly. Add the mussels and parsley and heat through. Pour sauce over fish. Top with julienne of carrots, celery, and zucchini and garnish with mussel shells.