| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Seafood |
English |
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 |
tb |
Mustard seed |
|
|
Flour for dusting |
| 1 |
tb |
Dijon mustard |
| 1/4 |
c |
Fresh bread crumbs |
| 4 |
tb |
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
Original Title: HADDOCK CAUGHT OFF GLOUCESTER WITH TENDER BACON AND
COLEMAN'S MUSTARD CHUTNEY
CHEF DU JOUR SUSAN REGIS SHOW #DJ9500
Busted and entered for you by: Bill Webster
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