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Gloucester Haddock With Tender Bacon And Mustard Chutney

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlClarified butter, grapeseed oil, or olive
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Skin-on haddock fillets - (7 oz ea)
1 tablespoon 15mlMustard seed
  Flour - for dusting
1 tablespoon 15mlDijon mustard
1/4 cup 36g / 1.3ozFresh bread crumbs
4 tablespoons 60mlSoftened butter
1   Lemon
  Tender Bacon
2 tablespoons 30mlKosher salt
1 1/2   Inches fresh bacon or pork belly - (to 2")
3/4 cup 148g / 5.2ozSugar
1   Water
3/4 cup 177mlVietnamese fish sauce (nan pla)
3 tablespoons 45mlColeman'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 / 11ozGolden raisins
2 tablespoons 30mlChopped ginger
1 1/2 cups 355mlWhite vinegar - added 1/2 cup at a t
3 1/2 cups 560g / 19ozBrown 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 30mlSalt - 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 45mlGrapeseed oil or olive oil
1 cup 237mlWhite wine
3 cups 711mlWater - (approximately)
1/3 cup 78mlHeavy cream
8 tablespoons 120mlWhole 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.

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


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