Haddock & Pepper medley

posted in: Haddock | 0

Serves 4
Ingredients

450g filleted and skinned haddock (or other white fish) : cut in serving sized pieces
Red Pepper Sauce:
225g red pepper
30g butter
1/2 a finely chopped onion
2 tomatoes : peeled and chopped
1 tablespoon white wine
225ml fish or chicken stock
A pinch of sugar

Yellow Pepper Sauce:
225g yellow pepper
30g butter
1/2 finely chopped onion
2 tomatoes : peeled and chopped
1 tablespoon white wine
225ml of fish stock
Pinch of sugar

Method
Sauces:
Skin the peppers by placing under grill until the skin crinkles. Remove skin.
Melt butter and soften onion, add finely chopped peppers.
Add tomatoes, wine, fish stock and simmer until the sauce thickens. Season and add a pinch of sugar.
Blend each sauce in a liquidiser or food processor and strain through a sieve. Return to the saucepans and heat through.
Meanwhile poach or steam fish. Drain well.
Arrange the sauces on a plate and place fish on top.

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