Poached Haddock with Mussels, Spinach
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Rick Stein.
. . like to find out more and see the list of recipes
1 shallot, finely chopped
600ml (1 pint) mussels, cleaned
4 x 175g (6oz) pieces of unskinned haddock fillet
900g (2lb) fresh spinach, washed, large stalk removed
1 tablespoon malt whisky
1 teaspoon fresh lemon juice
1 teaspoon chopped chervil
Salt and freshly ground black pepper
25g (1oz) of the butter in a medium pan, add the shallot
and cook gently for 3 minutes until soft. Add the
mussels and 150ml (5fl oz) of water, then cover and
cook over a high heat 3–4 minutes, until the mussels
them into a colander set over a bowl to collect the
cooking liquor. When they are cool enough to handle,
remove the mussels from all but 8 of the nicest shells.
Cover and set aside.
all the mussel liquor except the last tablespoon or
two (which will be gritty) into a 30cm (12 inch) sauté
pan, bring to a simmer and then add the haddock, skin-side
up. Cover and simmer gently for 3 minutes. Remove
from the heat (leaving the lid in place) and set aside
for about 4 minutes to continue cooking.
melt another 25g (1oz) of the butter in a large pan.
Add the spinach and stir over a high heat until it
has wilted. Cook, stirring briskly, until all the
excess liquid has evaporated, then season to taste
with some salt and pepper.
the spinach between 4 warmed plates and put the haddock
on top. Keep warm. Return the sauté pan to the heat,
add the remaining butter and boil rapidly for 3–4
minutes, until the liquor has reduced and emulsified
into a sauce.
in the whisky and lemon juice and boil for 30 seconds.
Add the chervil and mussels and stir for a few seconds,
until they have heated through.
the mussels around the spinach and haddock, dividing
the unshelled mussels equally between the plates,
then pour over the sauce and serve.
The North East of Scotland Fisheries Development Partnership