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Haddock Caught Off Gloucester with Tender Bacon

1/4 c Clarified butter; grapeseed oil, or olive oil
Salt and pepper
4 Fillets; (7-ounce) of haddock, skin on
1 tb Mustard seed
Flour for dusting
1 tb Dijon mustard
1/4 c Fresh bread crumbs
4 tb Softened butter
1 Whole lemon
Tender bacon; See recipe
Chutney; See recipe
Fish sauce; See recipe


In a large 12-inch saute pan, heat two tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. 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 tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until 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 tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.).


Yield: 4 servings


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