Haddock

Ingredients:

 

1lb haddock skinned

150g fresh tagliatelle

50g capers

50g small gherkins

50g peas

175g mange tout

75g baby leeks

¼ pt fish stock

½ pt hollandaise sauce

Olive oil

Salt and pepper to taste

 

 

Method:

 

Cook the taglitelle in boiling salted water for 3 minutes

Sear the haddock in a hot pan with a little olive oil

Add the capers, gherkins, peas and fish stock to the pan and cook for a further 2 minutes

Finally, add the hollandaise sauce, season with salt and pepper and serve on a bed of the tagliatelle

 

Serving suggestion:

Serve with steamed baby leeks, mange tout, peas and a wedge of fresh lemon and black pepper

For more information about Nigel Brown and Cookery School visit www.nigelbrownchef.co.uk