| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
American |
Dujour11 |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Clarified butter, grapeseed |
|
|
oil or |
|
|
olive oil |
|
|
Salt and pepper |
| 4 |
|
Fillets, 7-ounce of |
|
|
haddock skin on |
| 1 |
T |
Mustard seed |
|
|
Flour for dusting |
| 1 |
T |
Dijon mustard |
| 1/4 |
c |
Fresh bread crumbs |
| 4 |
T |
Softened butter |
| 1 |
|
Whole lemon |
|
|
Tender bacon, See recipe |
|
|
Chutney, See recipe |
|
|
Fish sauce, See recipe |
INSTRUCTIONS
In a large 12-inch saute pan, heat two 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.). Yield:
4 servings OriginalRecipe: HADDOCK CAUGHT OFF GLOUCESTER WITH TENDER
BACON AND COLEMAN'S MUSTARD CHUTNEY CHEF DU JOUR SUSAN REGIS SHOW
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v2.0l.
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