- 1/4 cup clarified butter, grapeseed oil, or olive oil
- Salt and pepper
- 4 (7-ounce) fillets of haddock, skin on
- 1 tablespoon mustard seed
- Flour for dusting
- 1 tablespoon Dijon mustard
- 1/4 cup fresh bread crumbs
- 4 tablespoons softened butter
- 1 whole lemon
- Tender bacon, recipe follows
- Chutney, recipe follows
- Fish sauce, recipe follows
In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon.
Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the chutney goes well on the bacon. Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.).
- 2 tablespoons kosher salt
- 1 1/2 to 2 inches of fresh bacon or pork belly
- 3/4 cup sugar
- 1 quart water
- 3/4 cup Vietnamese fish sauce, Nan Pla
Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.
- 2 haddock carcasses
- 1 small halibut bone
- 1 leek, cut into 1/2-inch pieces
- 1 stalk celery, cut into 1/2-inch pieces
- 3 sprigs of parsley
- 6 peppercorns
- 3 tablespoons grapeseed oil or olive oil
- 1 cup white wine
- Approximately 3 cups of water
- 1/3 cup heavy cream
- 8 tablespoons whole butter
- Salt and pepper to taste
- Spritz of lemon
In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.
Yield: 4 servings
3 tablespoons Coleman's mustard 5 peeled Granny Smith apples, largely diced 5 plum tomatoes 2 small onions, chopped 2 cloves garlic, chopped 15 dates or prunes, chopped 2 cups golden raisins 2 tablespoons ginger, chopped 1 1/2 cups white vinegar, added 1/2 cup at a time 3 1/2 cups brown sugar Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter)
Combine all ingredients. Cook over medium heat for approximately 40 minutes.
Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.