Rick Stein's Braised Haddock with Mushrooms & Chestnuts Recipe

Name: Rick Stein's Braised Haddock with Mushrooms & Chestnuts Recipe
Ingredients: 600ml chicken stock; 100g unsalted butter; 3 shallots, finely sliced; 75ml dry white vermouth; 100g vacuum-packed chestnuts, sliced; 100g chestnut mushrooms, sliced; 2 tsp lemon juice; 4 x 150–175g haddock fillets, skin on (snapper or blue-eye trevalla are good alternatives); 20g Pecorino Sardo cheese, finely grated; Small handful of flatleaf parsley, chopped; Salt and black pepper

thehappyfoodie.co.uk

This Christmas try Rick Stein's easy recipe for haddock fillet braised in a flavourful mushroom and chestnut sauce.

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Ingredients

600ml chicken stock
100g unsalted butter
3 shallots, finely sliced
75ml dry white vermouth
100g vacuum-packed chestnuts, sliced
100g chestnut mushrooms, sliced
2 tsp lemon juice
4 x 150–175g haddock fillets, skin on (snapper or blue-eye trevalla are good alternatives)
20g Pecorino Sardo cheese, finely grated
Small handful of flatleaf parsley, chopped
Salt and black pepper