Compliments of David’s Restaurants

Mushroom Dusted Haddock with Ragout of Mussels, Tomato, and Mushrooms


Yield: 4 portions



1 ½  lbs. haddock- cut into 4 portions

For Dust
½ oz Dried forest mushroom blend
½ t Garlic salt
½ t Black pepper

For Ragout:
2 T Butter
3 T Shallots, sliced
2 t. Chopped garlic
1 c. Sliced mixed exotic mushrooms – hard parts of stems removed
Pinch kosher or sea salt
Pinch black pepper
1 t Dried oregano
White wine
20 Mussels cleaned
Juice of ½ lemon
3 T Green of leek, sliced
1 Vine ripened tomato, chopped
2 T Chopped parsley

Method of Preparation:

  1. Dust: grind ingredients in coffee grinder until powdered
  2. Fish: coat fish with dust, place on lightly oiled oven dish and bake at 375 for about 6 minutes – until fish is flaky.
  3. Ragout: In large sauté pan, sauté shallots, garlic and mushrooms in butter until tender, season with salt, pepper and oregano. Add mussels and wine – cover and place on high heat for about 4 minutes until mussels open. Add green of leek, tomato, lemon and parsley, toss pan until leeks and tomatoes are just cooked.
  4. To serve: place fish portions in serving dish–it is excellent accompanied with a simple mushroom risotto and braised spinach – surround with mussels and spoon ragout over the top of the fish–the dish should have a lot of broth.



This recipe is for personal use and enjoyment only.