Haddock & Mussel Blanquette

This recipe from Fish and Shellfish by the Ferrandi School of Culinary Arts combines haddock, mussels and spring vegetables in a generous seafood stew that brings classic French coastal flavours to the table…

Serves 4 | Active time: 1h 30m | Soaking time: 2-3 hours | Cooking time: 1 hour

INGREDIENTS

Haddock

• 14 oz (400 g) smoked haddock fillets
• 1 cup (250 ml) whole milk
• 3 cups (750 ml) good quality fish stock
• 10 ½ oz (300 g) skinless, boneless fresh haddock fillet

Mussels marinière

• 1 tbsp (15 g) butter
• 1% oz (50 g) shallots, chopped
• 1 clove garlic, finely chopped
• 1 bouquet garni (2 parsley sprigs, 2
• thyme sprigs and 1 bay leaf wrapped in a leek green)
• 1½ lb (750 g) mussels, cleaned
• 1 cup (250 ml) dry white wine
• 1 tbsp (3 g) finely chopped parsley

Vegetables

• 8% oz (250 g) baby leeks
• 3½ tbsp (50 ml) olive oil, divided
• 7 oz (200 g) peas in their pods, shelled
• 8% oz (250 g) button mushrooms
• 83% oz (250 g) scallions
• 54 oz (150 g) snow peas
• Scant½ cup (100 ml) water
• 4 tsp (20 ml) lemon juice
• Salt

Sauce

• Reserved poaching liquid
• 2½ tbsp (1½ oz/40 g) egg yolk (2 yolks)
• 3½ cup (150 ml) crème fraîche
• 3 tbsp (13% oz/50 g) butter
• Scant ½ cup (1% oz/50 g) all-purpose flour
• Reserved mussels marinière liquid

METHOD

1. Preparing the haddock: Cover the smoked haddock with cold water and let it soak for 2-3 hours to remove excess salt. Drain the smoked haddock and cut it into 14-1½ in (3-4 cm) cubes. Place in a large saucepan with the milk and fish stock (both should be at room temperature or cold) and bring to a boil. Poach the smoked haddock for 2 minutes, then remove it with a slotted spoon and let both the fish and the poaching liquid cool to room temperature. Cut the fresh haddock into 1¼-1½ in (3-4 cm) cubes, place it in the cooled poaching liquid and bring to a boil. Let poach for 2 minutes, then remove with a slotted spoon and let cool. Reserve the poaching liquid for the sauce.
2. Preparing the mussels marinière: Melt the butter in a Dutch oven, then add the shallots and garlic and cook until softened. Add the bouquet garni, mussels and white wine. Cook for 3-5 minutes over high heat, stirring often, or until all the mussels have opened. Add the parsley. Remove the mussels from their shells and strain the liquid through the fine-mesh sieve, reserving it for the sauce.
3. Preparing the vegetables: Preheat the oven to 350°F (180°C/Gas Mark 4). Wash and trim the leeks, then wrap them in an aluminum foil packet with 4 tsp (20 ml) of the olive oil and a little salt. Roast in the oven for 20 minutes. Clean the mushrooms. Thinly slice the scallions. Cook the shelled peas in a large pot of boiling salted water until just tender, then transfer to a bowl of ice water using a slotted spoon. Cook the snow peas in the same pot until they are crisp-tender, then plunge into ice water. Place the mushrooms in a sauté pan with the remaining olive oil, water and lemon juice and cook, covered, for 8 minutes. Cut the roasted leeks at an angle into approximately ½ in (1 cm) pieces.
4. Preparing the sauce: Reheat the haddock poaching liquid. Whisk together the egg yolk and crème fraîche in a medium bowl. To make a white roux, melt the butter in a large saucepan until foamy, then whisk in the flour until smooth. Whisking continuously, cook for a couple of minutes until slightly thickened, but not browned. Gradually whisk in 4 cups (1 litre) of the hot poaching liquid and cook over low heat for 3 minutes, whisking continuously. Whisk in the strained mussels marinière liquid, then remove from the heat. While the sauce is still hot, whisk a little into the egg yolk and crème fraîche mixture to temper the yolks, then whisk this mixture into the sauce. Do not let the sauce boil after this, or the yolks will curdle. Adjust the seasoning and consistency as necessary, then strain through the fine-mesh sieve into a Dutch oven.
5. To serve: Gently reheat the sauce, if necessary. Add the fish, mussels and vegetables, scatter over the scallion greens, and serve directly from the pot.

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Lead photo credit : Haddock and Mussel Blanquette. ©Rina Nurra from Fish and Shellfish, Flammarion