Haddock with Bulmer’s Sauce

My local fishmonger out here had a special on haddock fillets that I couldn’t, no seriously could not, pass up. Besides, I haven’t had un-smoked haddock in a while. Haddock is often found already smoked, but this recipe works best with un-smoked fillets.

Here’s what you’ll need:

  • 11/2 pounds of haddock fillets
  • 2 cup of Bulmer’s hard cider
  • 1 medium onion sliced thin
  • 1 bay leaf
  • 2 tsp lemon juice
  • 2 tbsp light cream
  • ¼ cup cornstarch

Divide the fillet into four equal sizes. Place them into a pan add the sliced onion, bay leaf, and lemon juice. Pour in most of the cider, reserving about 2 tablespoons worth for the finishing sauce. Cover, bring to a boil, and then let simmer for about ten minutes. Now, strain about 1 ¼ cups of the liquid from the pan into a measuring cup.

Now, in a small pan mix the cornstarch with the cider, and gradually whisk in the strained liquid, bringing this to a boil. Whisk continuously till smooth and thickened, remove the pan from the heat and whisk in the cream. Season the sauce with a little sauce and pepper and ladle over the fish.

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Steamed Haddock w/ Pablano Corn Salsa

Haddock is a popular, plentiful, meaty, tasty, fish that is a good choice on our sustainability scale. Grill it, broil it, fry it, poach it, bake it, but we will make it steamed so that we highlight the mildness of the fish in comparision to the bold flavor of the salsa. So, don’t use too much salsa, a little goes a long way as far a flovoring the fish is concerned.

Here’s what you’ll need:

2 lbs local haddock fillets

steam the fillets. I use a bamboo steamer rack in my wok to lay out the fillets. Keep an eye on them they steam quick.

For the salsa:

  • 2 cups Corn
  • 2 Poblano Chilies
  • 1/2 Red Onion
  • 2 Jalapenos
  • 1/3 Cup Chopped Cilantro
  • ½ Lime’s Juice
  • Sea Salt and Pepper to Taste

Take two cups of cooked corn and add finely dice Poblano peppers, onion, and jalapeños. Toss in the cilantro, and squeeze the juice of half a lime and then add some sea salt and a little pepper to taste.

Save the other half of the lime for tequila shots!