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

Baked Haddock With Mustard Crumbs image

Provided by CulinaryQueen

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 tablespoons butter, melted, divided
2 shallots, minced
1/2 cup dry white wine, divided
1 1/2-2 lbs haddock fillets (cut into 4 serving pieces)
1 tablespoon lemon juice
salt and pepper, to taste
1 cup fresh breadcrumb
2 teaspoons Dijon mustard
3 tablespoons fresh parsley, minced or 1 -2 tablespoon dried parsley
1 lemon, cut into 8 wedges

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.

Nutrition Facts : Calories 422.9, Fat 17.2, SaturatedFat 9.7, Cholesterol 135.4, Sodium 449, Carbohydrate 25.5, Fiber 2.7, Sugar 2.1, Protein 36.8

Seared Madras Haddock with Broccoli Sauce image

Provided by Ming Tsai

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

4 pieces haddock, 4 ounce fillets, skin off
Fleur de sel and black pepper, to taste
Madras curry powder, for seasoning
2 cups broccoli juice, made from juicing the florets and peeled stems
3 ounces butter, cold and cubed
2 large Yellow Finn (or other waxy) potatoes, baked
6 cloves garlic, thinly sliced, shallow fried on medium heat until light brown and crispy
Canola oil, to cook

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

Peach Mustard Chutney image

Provided by Food Network Kitchen

Time 17m

Yield 2 cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, diced
1 clove garlic, roughly chopped
3/4 teaspoon kosher salt
Freshly ground black pepper
1 pound frozen peaches (about 2 1/2 cups) thawed and roughly chopped
1/4 cup brown sugar
1/3 cup dried cherries
2 tablespoons Dijon mustard

Steps:

Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.