Seared Madras Haddock with Broccoli Sauce
- 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
- 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
haddock, fleur, curry powder, broccoli juice, butter, potatoes, garlic, canola oil
Taken from www.foodnetwork.com/recipes/seared-madras-haddock-with-broccoli-sauce-recipe.html (may not work)