Atlantic Haddock

Nothing fishy about this delicate dish from Chef Kelly English of Restaurant Iris.
















For fish and salsify puree:
24 oz. haddock filet ( bone and skin free)
1/2 c. all-purpose flour
1/2 c. finely shredded or powdered parmigiano reggiano
2 T. freshly picked thyme leaves
3 T. whole unsalted butter
Salt to taste
4 sticks salsify
2 T. whole unsalted butter
1/4 c. whole cream

Season the haddock with salt. Mix the flour and parmigiano reggiano together. Sprinkle the thyme leaves on the fish and dredge one side in the cheese mixture. Heat a nonstick skillet to medium heat. Place the butter in the pan and melt. Place the fish dredged side down and cook until golden brown, flip, and continue cooking until the fish is cooked throughout. Remove skin from salsify. Boil in slightly salty water until tender. Heat the cream and butter together. When the salsify is tender, drain and dry in a 250° oven until the moisture is not so prevalent. Puree in a food processor, adding a little of the cream and butter at a time, until the mixture is thick and smooth (you may not need all of the butter and cream mixture). Season with salt to taste.

For the bordelaise:

1 t. olive oil
2 onions, sliced
1/2 c. sugar
2 bay leaves
2 c. port
4 c. veal stock

Sweat the onions in olive oil until translucent on medium heat. Add sugar, bay leaves, and port. Reduce on high heat until mixture is thick. Add veal stock; reduce until the sauce coats the back of a wooden spoon. Set sauce aside.

For crab and parsley salad:
1 c. fresh jumbo lump crab meat, shells removed
12 leaves whole flat-leafed parsley
1 T. freshly picked and chopped tarragon
1 1/2 T. fresh lemon juice
3 T. extra virgin olive oil
Salt to taste

Mix all ingredients being careful not to shred the crab. To serve, place 2 T. of salsify puree on a plate, top with the golden brown haddock. Drizzle some sauce around the plate, and top each dish with crab meat and parsley salad. Serves 4.

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