Haddock Caught Off Gloucester With Tender Bacon And Colemans Mustard Chutney Recipes

BAKED HADDOCK WITH MUSTARD CRUMBS

Steps:

• Preheat oven to 400F/200°C.
• Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
• Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
• Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
• In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
• Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
• Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
• Serve with lemon wedges.

SEARED MADRAS HADDOCK WITH BROCCOLI SAUCE

Steps:

• Preheat a large saute pan on high. Season the fish with fleur de sel, pepper and curry powder. Coat the pan with canola oil and sear the fish until golden brown. Flip and cook the other side equally brown, about 6 to 8 minutes total. Meanwhile, in a small non-reactive saucepan, slowly reduce the juice until 80-percent reduction. The juice will darken. Add the butter 1 piece at a time and whisk. Season and taste. Square off the baked potatoes and cut in half lengthwise.
• Plating: On 4 dinner plates, place the potatoes in the middle and surround with the sauce. Place fish on each potato island. Garnish with crispy garlic.
• Wine suggestion: Marco Felluga Pinot Grigio 1999