Рецепт Haddock Caught Off Gloucester With Tender Bacon (Dj/Sr)
Ингредиенты
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Инструкции
- In a large 12-inch saute/fry pan, heat two Tbsp. of oil over medium heat.
- Salt and pepper both sides of the fish. Sprinkle the mustard seeds proportionately on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute/fry the fish, skin side down, till golden. 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 Tbsp. of fresh bread crumbs and one Tbsp. of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler till 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 Tbsp. 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