Braised haddock with mussels, spinach, and chervil


by: Panda Girl

These haddock fillets really shine with this sensational combination of mussels and spinach.


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serves: 4

2/3 cup (150 g) butter

1 shallot (minced)

1 lb (450 g) mussels (cleaned)

4 pieces (6-oz/175-g) of unskinned haddock fillet

2 lb (900 g) fresh spinach (washed, large stems removed)

1 tablespoon malt whisky

1 teaspoon lemon juice

1 teaspoon chopped chervil

Salt and freshly ground black pepper

Nutrition Facts
Braised haddock with mussels, spinach, and chervil

Servings Per Recipe: 4

Amount per Serving

Calories: 377

  • Total Fat: 23.9 g
  •     Saturated Fat: 13.5 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 108.5 mg
  • Sodium: 776 mg
  • Total Carbs: 15.7 g
  •     Dietary Fiber: 5.5 g
  •     Sugars: 2.2 g
  • Protein: 27.5 g

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1.  Heat 2 tablespoons (25 g) of the butter in a medium pan, add the shallot, and cook gently for 3 minutes, until soft. Add the mussels and 2/3 cup (150 ml) of water, then cover and cook over a high heat for 3 to 4 minutes, until the mussels have opened. Tip them into a colander set over a bowl to collect the cooking liquid. When they are cool enough to handle, remove the mussels from all but eight of the nicest shells. Cover and set aside.

2.  Pour the mussel liquid, except the last tablespoon or two (which might be gritty), into a 12-inch (30-cm) saute pan. Bring to a simmer, then add the haddock, skin-side up. Cover and simmer gently for 3 minutes. Remove from the heat (leaving the lid in place) and set aside for about 4 minutes to continue cooking.

3.  Meanwhile, melt another 2 tablespoons (25 g) of the butter in a large pan. Add the spinach and stir over a high heat until it has wilted. Cook, stirring briskly, until all the excess liquid has evaporated, then season to taste with some salt and pepper.

4.  Divide the spinach among four warmed plates and put the haddock on top. keep warm. Return the saute pan to the heat, add the remaining butter, and boil rapidly for 3 to 4 minutes, until the liquid has reduced and emulsitied into a sauce. Stir in the whisky and lemon juice, and boil for 30 seconds. Add the chervil and mussels, and stir for a few seconds, until they are heated through.

5.  Spoon the mussels around the spinach and haddock, dividing the unshelled mussels equally among the plates, then pour the sauce over all and serve.

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