Cost per serving $4.60 view details
- 1/4 c. clarified butter, grapeseed oil, or possibly olive Salt to taste Freshly-grnd black pepper to taste
- 4 x skin-on haddock fillets - (7 ounce ea)
- 1 Tbsp. mustard seed Flour for dusting
- 1 Tbsp. Dijon mustard
- 1/4 c. fresh bread crumbs
- 4 Tbsp. softened butter
- 1 whl lemon
- 2 Tbsp. kosher salt
- 1 1/2 x inches fresh bacon or possibly pork belly - (to 2")
- 3/4 c. sugar
- 1 quart water
- 3/4 c. Vietnamese fish sauce (nan pla)
- 3 Tbsp. Coleman's mustard
- 5 x Granny Smith apples peeled, and largely diced
- 5 x plum tomatoes
- 2 sm onions minced
- 2 x garlic cloves minced
- 15 x dates or possibly prunes minced
- 2 c. golden brown raisins
- 2 Tbsp. minced ginger
- 1 1/2 c. white vinegar added 1/2 c. at a t
- 3 1/2 c. brown sugar Bouquet garni consisting of
- 5 x peppercorns plus
- 4 x coriander plus
- 5 x allspice plus celery seed plus
- 1 pch mace fennel seed plus mustard seed plus
- 2 x bay leaves plus
- 2 Tbsp. salt works well through a coffee filter
- 2 x haddock carcasses
- 1 sm halibut bone
- 1 x leek cut 1/2" pcs
- 1 x celery stalk cut 1/2" pcs
- 3 x parsley sprigs
- 6 x peppercorns
- 3 Tbsp. grapeseed oil or possibly extra virgin olive oil
- 1 c. white wine
- 3 c. water - (approximately)
- 1/3 c. heavy cream
- 8 Tbsp. whole butter Salt to taste Freshly-grnd black pepper to taste Spritz of lemon
- In a large 12-inch saute/fry pan, heat 2 Tbsp. of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds proportionately on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute/fry the fish, skin-side down, till golden. 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 Tbsp. of fresh bread crumbs and one Tbsp. of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler till 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 Tender Bacon and a spoon of the braising liquid. A spoon of the Chutney goes well on the bacon. Spoon a couple Tbsp. of the Fish Sauce and some All English, All American frites (french fries, gaufrettes, etc.).
- For the Tender Bacon: Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one c. of water over medium-high heat. Cook the sugar till it becomes an amber, caramel color. Add in 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 hrs. The bacon should be tender when a knife is inserted. Allow the bacon to cold, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.
- For the Chutney: Combine all ingredients. Cook over medium heat for approximately 40 min. (Makes 3 to 4 c. - will keep in the refrigerator for several weeks)
- For the Fish Sauce: In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four min. Deglaze with white wine. Add in sufficient water just to cover bones, approximately three c.. Simmer for 1 to 1 1/2 hrs, then strain. In a one qt saucepan, heat the stock and reduce to one c. of liquid. Add in the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.
- This recipe yields 4 servings.
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|Amount Per Serving||%DV|
|Serving Size 1118g|
|Recipe makes 4 servings|
|Calories from Fat 509||37%|
|Total Fat 57.89g||72%|
|Saturated Fat 28.81g||115%|
|Trans Fat 0.0g|
|Total Carbs 215.89g||58%|
|Dietary Fiber 17.1g||57%|