Gloucester Haddock With Tender Bacon And Mustard Chutney

Recipe Ingredients

1/4 cup	59ml	Clarified butter, grapeseed oil, or olive
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Skin-on haddock fillets - (7 oz ea)
1 tablespoon	15ml	Mustard seed
		Flour - for dusting
1 tablespoon	15ml	Dijon mustard
1/4 cup	36g / 1.3oz	Fresh bread crumbs
4 tablespoons	60ml	Softened butter
1		Lemon
		Tender Bacon
2 tablespoons	30ml	Kosher salt
1 1/2		Inches fresh bacon or pork belly - (to 2")
3/4 cup	148g / 5.2oz	Sugar
1		Water
3/4 cup	177ml	Vietnamese fish sauce (nan pla)
		Chutney
3 tablespoons	45ml	Coleman's mustard
5		Granny Smith apples - peeled, and
		Largely diced
5		Plum tomatoes
2		Onions - chopped (small)
2		Garlic cloves - chopped
15		Dates or prunes - chopped
2 cups	320g / 11oz	Golden raisins
2 tablespoons	30ml	Chopped ginger
1 1/2 cups	355ml	White vinegar - added 1/2 cup at a t
3 1/2 cups	560g / 19oz	Brown sugar
		Bouquet garni consisting of
5		Peppercorns - plus
4		Coriander - plus
5		Allspice - plus
		Celery seed - plus
1		Mace
		Fennel seed - plus
		Mustard seed - plus
2		Bay leaves - plus
2 tablespoons	30ml	Salt - works well
		Through a coffee filter
		Fish Sauce
2		Haddock carcasses
1		Halibut bone (small)
1		Leek - cut 1/2" pieces
1		Celery stalk - cut 1/2" pieces
3		Parsley sprigs
6		Peppercorns
3 tablespoons	45ml	Grapeseed oil or olive oil
1 cup	237ml	White wine
3 cups	711ml	Water - (approximately)
1/3 cup	78ml	Heavy cream
8 tablespoons	120ml	Whole butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Spritz of lemon

Recipe Instructions

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 Tender 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.).

For the Tender Bacon: 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.

For the Chutney: Combine all ingredients. Cook over medium heat for approximately 40 minutes. (Makes 3 to 4 cups -- 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 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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9500) - from the TV FOOD NETWORK

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