Emils Paberzis, junior sous-chef at the Macdonald Drumossie Hotel was a finalist in the Master Chefs of Great Britain Sustainable Seafood competition earlier this year with his haddock dish with salmon, crayfish mousse, potato cannelloni, mussels and milk froth.
This dish is a variation of the recipe that is easier to try at home!
Ingredients
220g haddock fillet
100g of salmon fillet
5g dill
Seasoning to taste
Mussels
100g of mussels
1 clove of garlic
15g shallot
50 ml white vine
Seasoning to taste
White wine sauce
10g shallot
1 clove of garlic
20g leek
1 bay leaves
2 stars anise
100 ml double cream
150 ml white wine
Seasoning to taste
Method
1. Clean the haddock fillet, remove the bones and cut the sides. Fillet the salmon, remove the skin, remove the bones, cut into cubes.
2. Place the salmon fillet in a food processor and blend until smooth.
3. Mix the dill into the salmon mousse and season to taste. Place the haddock fillet on plastic wrap with the skin side up and place the salmon mousse in the middle.
4. Roll up tight but gently and cook in a water bath at 54 ° C for 1 hour.
5. Place the mussels in a bowl and run them under cold water, removing any beards and cleaning the shells of any dirt and stones.
6. In a small bowl, chop the shallot, garlic and herbs, add the white wine and mussels. Pour all the mussels into a saucepan, put the lid on and steam for 40 seconds until all the mussels are open.
7. For the white wine sauce, dice the shallot and garlic, leek, bay leaf, star anise, sweat and add the white wine.
8. Reduce the sauce by half before adding the cream and reduce again. Pass the sauce through a sieve, pour into a saucepan, bring to a boil and season to taste.
9. Remove haddock from plastic wrap and serve with mussels and white wine sauce. You can also add a side of mashed potatoes or broccoli.
