Haddock And Squid With Lemon Purée And Cockle Velouté Recipe
A dish featuring haddock and squid served with a lemon purée.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lemon Purée
In a small saucepan, combine lemon juice and a pinch of salt. Heat gently until warm. Using an immersion blender, blend until smooth and purée-like consistency. Set aside.
- 2
Cook the Cockle Velouté
In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Add cockles and a splash of water. Cook until cockles open up (if using fresh) or heated through (if canned). Remove from heat and blend until smooth, forming a velouté. Strain if desired, then season with salt and black pepper.
- 3
Prepare the Fish and Squid
In a frying pan, heat olive oil over medium-high heat. Season haddock fillets with salt and black pepper. Place them in the pan and cook for about 4-5 minutes on each side, or until cooked through. Remove from the pan and keep warm. In the same pan, add the squid rings and sauté for 2-3 minutes until just cooked.
- 4
