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Haddock poached with a splash of malt whiskey and mussels makes for a flavourful seafood dinner dish. Tip them into a colander set over a bowl to collect the cooking liquor. Really more than a set of techniques then a recipe, this dish is simple to make, yet very satisfying.

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Ingredients requirements of Pesto haddock and mussels:

1. Get 1 - romaine lettuce
2. You need 2 fillet of haddock
3. Prepare 1 tsp mixed herb
4. Need 1 tbsp - curry powder
5. Get 250 grams of frozen mussels
6. Provide 1/2 cup for rice wine
7. Get 1/2 cup milk
8. Prepare 1 cup - bread crumbs
9. Give 2 tbsp for basil pesto

Mussels, haddock and more: recipes from Scotland's Seafood Shack.. tempura haddock wrap with lemon mayo and pesto. Neither had worked in a professional kitchen before, but their partners were fishermen, so they had the right contacts. They wanted their own business, and had each other for. Turn the heat under the pan up to full whack and tip in the mussels.

Pesto haddock and mussels instructions:

1. Clean lettuce and lace 2 bowls with them
2. Mix together curry powder, herb and bread crumbs
3. Coat haddock in bread crumb mixture
4. Pan fry haddock with olive oil, around 2 minutes on each side
5. Place the haddock at the middle of each lettuce laced bowls
6. In a pan, cook mussels in rice wine and milk for around 5 minutes
7. Place mussels around and on top of haddock
8. Add pesto into broth and cook for another 2 minutes
9. Pour pesto broth over haddock and mussels, and serve

Stir in the remaining pesto, the zucchini, tomatoes, and peas. Add the wine (if using), or a good splash of water. Add the pesto and tomatoes and stir until the butter is thoroughly melted and the mussels are evenly coated. Transfer the mussels and broth to bowls and serve with crusty bread. The wine will make steam and start to cook the mussels.

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