Garth McColgan is “Mr FoodActive”. A trained chef (and Latin scholar!), his passion in life is to introduce young people to the wonders of cooking, ...
1 pack frozen haddock fillets
1 red onion (finely chopped)
juice of ½ lemon
2 glasses of eagle ridge zinfandel
blush rosé wine
4 tblsp cream
200 g button mushrooms (halved)
chives to garnish
served with broccoli or green beans.
Gently sweat the red onion in some butter for 8-10 minutes until soft. Turn up the heat to high and add the lemon juice and wine.
Boil rapidly until there are just 2 or 3 tbsp of liquid left in the pan and add the cream. Bubble up for one more minute and remove from heat. Check seasoning.
Put 2 tbsp of vegetable oil in the frying pan and heat until very hot. Add the mushrooms and a knob of butter and toss once. Season well with black pepper and a little sea salt and cook for 2 more minutes.
Smear your haddock with a little vegetable oil and season with sea salt and place in a hot dry pan (no oil). Cook for about 3 minutes and carefully flip it over. At this stage add a small knob of butter. Continue cooking until the fish is cooked, about 2 more minutes.
Remove from the pan to a warm plate, top with the sauce and scatter around the mushrooms. Nutritious all round.