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Ingredients
- 1/4 c. Clarified butter, grapeseed oil, or possibly extra virgin olive oil Salt and pepper
- 4 x Fillets, (7-oz) of haddock, skin on
- 1 Tbsp. Mustard seed Flour for dusting
- 1 Tbsp. Dijon mustard
- 1/4 c. Fresh bread crumbs
- 4 Tbsp. Softened butter
- 1 whl lemon Tender bacon, See recipe Chutney, See recipe Fish sauce, See recipe
Directions
- In a large 12-inch saute/fry pan, heat two 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 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.).
- Yield: 4 servings
- Original Title: HADDOCK CAUGHT OFF GLOUCESTER WITH TENDER BACON AND COLEMAN'S MUSTARD CHUTNEY
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 562g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 251 | 32% |
| Total Fat 28.47g | 36% |
| Saturated Fat 15.74g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 425mg | 142% |
| Sodium 871mg | 36% |
| Potassium 1594mg | 46% |
| Total Carbs 6.77g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.85g | 1% |
| Protein 117.51g | 188% |
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