PORTLAND, Maine — Chef David Turin is the owner and chef of David’s Restaurant in Portland and David’s 388 in South Portland. He stopped by the 207 studio to share his recipe for porcini mushroom-dusted haddock with mussels.
The entire meal can be cooked in one pot, and it cooks in just a few minutes.
Ingredients:
- 2 x 6 oz haddock fillets
- porcini mushroom powder
- 2 T butter
- 1 shallots, sliced
- 2 T leek, green & white sliced
- 1/2 C shiitake mushrooms, sliced
- ½ t salt
- ½ t black pepper
- 3 springs of fresh thyme
- 1 garlic cloves, minced
- 1 C Potatoes, peeled, large dice, blanched
- ¼ C Roma tomato, chopped
- 3 T white wine
- ½ C clam broth
- Squeeze of lemon
- 12-18 mussels
- 1 C Kale, stems removed and torn
Method of Preparation
- Pat the haddock fillets dry with a paper towel, Season liberally with the porcini mushroom powder and a pinch of salt and pepper and set aside.
- Preheat a large rondeau (straight-sided saute pan) and add the butter. When butter is fully melted and foamy sauté the leeks, shallots, and mushrooms. Season with salt, pepper, and thyme add the garlic when veggies are tender.
- Add the potatoes, wine, clam broth, and tomato.
- Place the dusted haddock flat in the pan then add the mussels, cover the pan.
- Fast Simmer about 3-5 minutes until the fish is cooked and the mussels are open.
- Add kale at the last moment.
Serve in a bowl with lots of broth and bread.