Recipe of the week: haddock with salmon mousse, mussels and a white wine sauce
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Emils Paberzis, junior sous chef at the Macdonald Drumossie Hotel was a finalist at the Master Chefs of Great Britain Sustainable Seafood competition earlier this year with his dish of haddock with salmon, crayfish mousse, potato cannelloni, mussels and milk foam.
This dish is a variation of the recipe made easier for you to try at home!
Ingredients
220g haddock fillet
100g salmon fillet
5g dill
Seasoning to taste
Mussels
100g mussels
1 clove garlic
15g shallot
50 ml white vine
Seasoning to taste
White wine sauce
10g shallot
1 clove garlic
20g leek
1 bay leaves
2 star anise
100ml double cream
150ml white wine
Seasoning to taste
Method
1. Clean the haddock fillet, take out the bones and trim the sides. Fillet the salmon, take off the skin, take out the bones, cut into cubes.
2. Put the salmon fillet in a food processor and blitz until smooth.
3. Mix the dill into the salmon mousse and season to taste. Place the haddock fillet on plastic wrap with the skin side up, and put the salmon mousse in the middle.
4. Roll it tight, but gently and cook in a water bath at 54°C for 1 hour.
5. Place the mussels in a bowl and run under cold water, removing any beard and cleaning the shells of any dirt and stones.
6. In a small bowl, chop the shallot, garlic and herbs, add the white wine and mussels. Pour all the mussels into a saucepan, put the lid on and steam for 40 seconds until all the mussels are open.
7. For the white wine sauce, dice shallot and garlic, leek, bay leaf, star anise, sweat off and add white wine.
8. Reduce the sauce by half before adding cream and reduce again. Pass the sauce through a sieve, pour into a saucepan, bring to a boil and season to taste.
9. Remove the haddock from the plastic wrap and serve with the mussels and white wine sauce. You can also add a side of mashed potatoes or broccoli.
