Wrapped Haddock in Salmon Parcels
(with Tomato & Pepper Sauce)
Wash well the fillets and pat dry with paper towels.
Cut a pocket into each haddock fillet and season.
Fill each pocket with chopped dill and chopped salmon to make 6 parcels.
Poach fish in mixture of fish stock and white wine until cooked.
In another sauce pan, fry peppers and garlic in butter until soft, drain and set aside.
Turn the heat in high, add the wine and stock fish juices and reduce to medium heat then cook for a further two minutes
Add the canned tomatoes and return the pepper mixture.
Serve fish on warm plates with the pepper mixture and spooned over.
This is really delicious dish, I prefer to serve this with bed of steamed rice or with side toss salad.
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