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
½ oz Dried forest mushroom blend
½ t Garlic salt
½ t Black pepper
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
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:
- Dust: grind ingredients in coffee grinder until powdered
- Fish: coat fish with dust, place on lightly oiled oven dish and bake at 375 for about 6 minutes – until fish is flaky.
- 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.
- 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.