Pan Seared Haddock Tagliatelle with Hot Tartar Sauce
Ingredients:
1lb haddock skinned
150g fresh tagliatelle
50g capers
50g small gherkins
50g peas
175g mange tout
75g baby leeks
¼ pt fish stock
½ pt hollandaise sauce
Olive oil
Salt and pepper to taste
Method:
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
For more information about Nigel Brown visit www.nigelbrownchef.co.uk
