Pan Seared Haddock Tagliatelle With Hot Tartar Sauce

Ingredients

1 pound haddock skinned

50 grams capers

50 grams small gherkins

50 grams peas

175 grams mange tout

Salt and pepper to taste

Cook the tagliatelle 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.

4.0 or 2 if you're really hungry

Thursday, December 10, 2009 - 5:51pm