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Aiglefin poêlé avec velouté au beurre brun
Haute teneur en protéines

Aiglefin poêlé avec velouté au beurre brun

By:Larry's Catch 5.0(3 reviews)

Ce plat de haddock de niveau exécutif combine des techniques avancées avec des saveurs côtières raffinées. 

TIME
TIME
50 min
SERVINGS
SERVINGS
6 personnes
DIFFICULTY
DIFFICULTY
Difficile
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Ingrédients

Buy Atlantic Haddock Now
  • 4 haddock fillets
  • Salt and freshly cracked pepper
  • Neutral oil for searing
  • 1 lb mussels, cleaned
  • 1 shallot, finely diced
  • 2 garlic cloves
  • 1/2 cup dry white wine
  • 1 cup fish stock
  • 3 tbsp butter
  • 2 tbsp flour (for velouté)
  • 1 leek, halved lengthwise
  • Olive oil
  • 1 cup parsley and chives
  • 1/2 cup warm neutral oil (herb oil)
  • Lemon zest

Instructions

  1. Make herb oil: Blend herbs with warm oil until vivid green. Strain through fine cloth for clarity.
  2. Char leeks: Sear cut-side down in hot pan until deeply caramelized. Set aside.
  3. Steam mussels: Sweat shallot and garlic in butter, add mussels and white wine. Cover until opened. Strain liquid and reserve broth.
  4. Create velouté: Make blond roux with butter and flour. Slowly whisk in mussel broth and fish stock until smooth. Reduce gently.
  5. Brown butter: Cook butter until nutty and golden; fold into velouté for depth.
  6. Sear haddock (skinless technique): Pat fish very dry. Heat pan until lightly smoking. Sear one side without moving to form golden crust. Flip briefly to finish.
  7. Plating (Michelin style): Spoon velouté in a smooth base, place haddock slightly off-center, add charred leek, finish with herb oil droplets and lemon zest.

Nutrition Values

Per serving (200 g)

Calories: ~420–480 kcal

Protein: ~34–40 g

Fat: ~26–30 g

Saturated Fat: ~10–12 g

Carbohydrates: ~8–12 g

Fiber: ~1–2 g

Sugars: ~1–2 g

Sodium: ~600–750 mg

Cholesterol: ~120–140 mg

Omega-3 Fatty Acids: ~600–800 mg (approximate)

Seared Haddock with Brown Butter Velouté Comments

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