Seared Madras Haddock with Broccoli Sauce

Posted by on Jul 24, 2012 in fish recipe, Recipes | 0 comments

Seared Madras Haddock with Broccoli Sauce

Recipe from Ming Tsai. Serves 4.

 

INGREDIENTS

4 fillets of haddock

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 golden & crispy

Canola oil, for cooking

 

METHOD

  1. Preheat a large saute pan on high. Season the fish with fleur de sel, pepper and curry powder.
  2. 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.
  3. 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.
  4. 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.