When you mention Haddock, Cod is never far away. Two of the world’s most popular fish. Many recipes and foodies describe the two as being very similar in terms of taste and preparation. We humbly disagree. We think Haddock is more flavourful and present compared to the mild taste of Cod. The structures differ as well, although both require your constant attention; they easily overcook.
Beech Mushrooms are more and more widely available, which is great. The slightly nutty taste in combination with their texture makes them ideal for this dish. And the golden colour of the fried white beech mushrooms is perfect with the golden colour of the fried haddock.
Our choice was a bottle of Pinot Grigio made by MezzaCorona. This is a dry and crispy white wine with a beautiful deep yellow colour. It’s an elegant wine with just the right acidity to relate to both the fish and the mushrooms.
What You Need
- 200 grams of Haddock (without the skin)
- 100 gram of Beech Mushrooms
- White Pepper
What You Do
Clean the beech mushroom with kitchen paper and half. Check the fish for bits you don’t want to eat. Fry the fish in butter. Both sides should be beautiful golden brown. In parallel gently fry the beech mushrooms in butter.
Serve the beech mushrooms on top of fish. Perhaps a touch of white pepper.