Wednesday, June 13, 2012

Haddock with Roasted Tomatoes, Asparagus, and Spicy Cabbage

So, I actually should give my mother credit for showing me that baked haddock could be quite good. Quite good indeed. And his really is good, I'm not sure that it would work well with any fish, but with slightly thicker filets, it works really well, and I actually prefer this to cooking En papillote. The general method is quite simple, brush the fish with olive oil, salt, pepper, and herbs on the presentation side, bake on a lined sheet at 400F for about 3-4 minutes, then broil from the top side at 400F for about 3-4 minutes. Other than that, there's not much too this meal. But it's highly, highly, rewarding and delicious. This recipe is more about technique though, than ingredients, so I'm not really including a full ingredients list.

Really delicious.

1. Portion fillets into squarish pieces for serving, place pieces on a parchment lined baking sheet. Brush with olive oil, season lightly with salt and pepper and dried herbs. Bake in the middle rack of a pre-heated 400F oven for 4 minutes, then broil for 4 minutes at 400F. Gently probe the fish with fingertip or spoon to check for doneness. Remove from oven and allow to sit at room temperature.

2. Lay tomatoes on a parchment lined baking sheet, drizzle with olive oil, and in a pre-heated 400F oven broil tomatoes until blistered.

3. Blanch asparagus in salted boiling water for 2 minutes or to desired doneness then remove pieces to cold water. Dry and season before serving.

4. Cut cabbage into large bite size slices, combine with sliced and de-seeded habanero pepper, fry in a dry saucier over medium high heat for 1 minute, then add a small amount of water to bottom of pan, stir and cover, reduce heat to medium low, cook for 6 minutes, add heaping tbsp red pepper paste, cover, cook for 3 additional minutes. Season before serving.

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