Seared Madras Haddock With Broccoli Sauce Recipes

Steps:

• Preheat a large skillet or comal or griddle on medium-high heat and coat with lard or grapeseed oil.
• In a large bowl, whisk together the masa harina, eggs and milk. Fold in the whites, butter, and scallions. Fold in the kernels and shrimp. Ladle about 4 ounces of batter into the hot oil. Brown on both sides, about 3 minutes a side. Drain on paper towels and season lightly with salt and pepper.
• Plating: On a large plate, spread some mole. Top with pancakes, garnish with a dollop of huitlacoche butter.
• Mix all together in a bowl and keep in the refrigerator.
• In a dry saucepan, toast the almonds, sesame seeds, 5-spice, cinnamon, and tea until slightly smoking. Add the onions, garlic, and ginger and saute for 1 minute. Add the chiles and 1/2 of the soaking liquid. Add the mango and Shoaxing wine. Add stock and simmer 5 to10 minutes until slightly reduced, and all alcohol is burned off. Add chocolate and heat several more minutes. Transfer to a blender and blend at high speed. Check for seasoning.

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

Steps:

• Scallion Ginger Sauce: In a saute pan lightly coated with oil, saute the ginger, scallions and celery until soft, about 5 minutes. Season and transfer to a blender. On high speed, blend and add the oil. Check for flavor.
• In a large pan on high heat, coat with oil. Season the fillets on both sides and sear both sides until brown, but still raw in center, 3 to 4 minutes, per side. Set aside.
• In the same hot pan, add the garlic and onions and cook until brown, about 3 to 4 minutes. Add the zucchini and corn, and cook for 3 to 4 minutes. Check for seasoning. Add the soy and oregano, check for flavor. Let cool. On a 18 by 18-inch sheet of foil, place a mound of the vegetables in the middle. Top with tomato slices and season with salt and pepper.
• Lay 1 fish fillet on the tomatoes and drizzle with extra-virgin olive oil. Fold up papillote, making sure it is airtight. On a grill pan, or comal on low heat, place the papillotes on vegetable side down and cook for 10 to 12 minutes, adding water for steam. The package will puff up a little.
• Plating: Place the papillotes on plates and slice open with one horizontal cut and 2 vertical cuts towards the ends. Spoon on scallion sauce. Garnish with diced avocado and lime.
• Beverage: Lime Kir Royale (Juice of 1 lime per glass of sparkling wine, any Cava or sparkling wine from Vouvray)

Steps:

• Set up a steamer. In a saute pan coated with oil on medium heat, saute the ginger and scallions until soft, about 2 minutes. Set aside. Wipe out pan and toast the salt and peppercorns until fragrant, about 2 minutes. Grind the peppercorns and salt. Season the fillets on both sides with the salt/peppercorn mixture. Place 1 wrapper on a clean dish towel. Place a thin layer of the ginger/scallion mixture and top with fillet. Roll bottom towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. The top of the package will be the ginger/scallion mixture. Place packages in a steamer lined with a leafy vegetable. Steam for about 8 to 10 minutes. Ladle citrus sauce on small plates and place salmon on top. Garnish with pink peppercorns.
• In a non-reactive pan, combine juices and reduce on low heat by 5 percent. Add the segments, soy sauce and honey and heat. Whisk in the butter. Season to taste and check for seasoning.

Steps:

• Coat haddock evenly on all sides with flour.
• Pat off excess.
• Heat skillet on Medium-High.
• Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
• Wait until oil faintly smokes before adding haddock.
• Place haddock carefully in hot oil.
• When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
• Lower heat and cook until internal temperature of 130 is reached.
• Add butter, shallots and thyme to pan.
• Melt and blend, but do not burn the butter.
• Baste the fillet and continue cooking until temperature is 140.