Haddock Fettuccine with spring vegetables
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Preparation time
20 min
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Cooking time
5 min
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serving
02
The Ingredients
- 4 haddock fillets
- 200g of Mushrooms of your choice (here you have the opportunity to be creative)
- 1/2 bunch of fresh Asparagus
- 10 Sundried tomatoes (available in jars in oil)
- 1 small handful of Fettuccine
- Olive oil
- Butter
- Salt and pepper to taste
- 1 pinch of coarse salt
Utensils
- 1 cutting board
- 1 knife
- 1 large frying pan
- 1 large saucepan
- 1 small saucepan
- 1 whisk
- 1 spatula
Steps to follow
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STEP 01
Boil water in a large saucepan with a pinch of coarse salt.
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STEP 02
Wash the asparagus. Cut them 5 cm from the heads. Reserve the tails for a soup the next day.
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STEP 03
Cut the sundried tomatoes into small pieces. Reserve.
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STEP 04
In the skillet, heat a little oil and butter over high heat. Sauté the mushrooms, asparagus tips and sundried tomatoes.
- STEP 05
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STEP 06
Add the haddock fillets to the pan. Cook them gently being careful to keep them whole. Add a dash of extra olive oil and a small piece of butter.
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STEP 07
Cook the fettuccine following the time indicated on the box. Drain but do not rinse with cold water.
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STEP 08
Place the pasta on the plate. Add a generous serving of the vegetables and pieces of haddock.
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STEP 09
Enjoy immediately!
The fork of Lagoon Seafood
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use peeled shrimp
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