Pan Seared Haddock Tagliatelle With Hot Tartar Sauce
By: Lisa Marie Barker
Published: Thursday, December 10, 2009 - 5:51pm

Ingredients




1 pound haddock skinned
150 grams fresh tagliatelle
50 grams capers
50 grams small gherkins
50 grams peas
175 grams mange tout
75 grams baby leeks
pint ¼  fish stock
pint ½  hollandaise sauce
Olive oil

Salt and pepper to taste

Preparation

1 Cook the tagliatelle in boiling salted water for 3 minutes. 2 Sear the haddock in a hot pan with a little olive oil. 3 Add the capers, gherkins, peas and fish stock to the pan and cook for a further 2 minutes. 4 Finally, add the hollandaise sauce, season with salt and pepper and serve on a bed of the tagliatelle.

About


Serving suggestion:
Serve with steamed baby leeks, mange tout, peas and a wedge of fresh lemon and black pepper.