3582. ROASTED HADDOCK and BACON

serves two


1 haddock fillet
1 haddock smoked fillet
8 to 10 slices of bacon

Preheat oven to 395ºF. Arrange strips of bacon on a board making sure to overlap each slice. Add haddock fillet and top with smoked haddock. Carefully roll up the fish. Secure fish by tying kitchen string around the fish. Place on a wire rack and set atop a baking sheet. Cook the fish 25 to 30 minutes. Remove from oven and slice into chunks. Serve immediately.


bacon recipe source: The Culinary Chase (@culinarychase), January 19, 2015

3320. SMOKED HADDOCK and LEEK CHOWDER with BACON

serves four (generously)


600 grams natural (undyed) smoked haddock
500 ml milk
1 tablespoon olive oil
150 grams diced bacon
2 sticks of celery, thinly sliced
3 medium leeks, washed and sliced
2 bay leaves
2 medium potatoes, peeled and diced into small cubes
500 ml fish or chicken stock
125 grams frozen sweetcorn, thawed
142ml carton single cream
2 tablespoons roughly chopped fresh parsley 

Lay the haddock in a deep frying pan and pour over the milk. Cover and bring to the boil. Remove from the heat and leave undisturbed for about 5minutes , until the haddock is just cooked. Lift the haddock from the milk, remove the skin and bones and flake onto a plate. Reserve the milk for later. 

Heat the oil in a large saucepan (preferably non-stick) and gently fry the bacon until starting to brown. Add the celery, leeks, bay leaves and potatoes, and cook for a couple of minutes. Pour in the stock and reserved milk. Bring to the simmer and cook for 10 minutes. 

Add the flaked haddock, sweetcorn and cream. Season with pepper (it shouldn’t need salt) and stir in the parsley. Heat through gently, then serve.


bacon recipe source: Jo Pratt, Good Food Magazine, February 2005

3247. HADDOCK, BACON and PEA PIE

serves six


Filling
450 gram-500 gram haddock fillets
450 gram-500 gram smoked haddock fillets
250ml milk
1 bay leaf
sea salt and black pepper
150 grams unsmoked streaky bacon

Sauce
60 grams unsalted butter
50 grams plain flour
150ml dry cider

150 grams crème fraîche

150 grams frozen petits pois

200 grams cooked and peeled king prawns

6 tablespoons coarsely chopped 

flat-leaf parsley

Mash
1.5kg maincrop potatoes
100 grams crème fraîche
50 grams unsalted butter
2 large egg yolks

Have ready a 35cm oval gratin dish (about 2.5 litre capacity) or other equivalent ovenproof dish that affords a large surface for crisping. Arrange the haddock and smoked haddock fillets over the base of a large pan, cutting them to fit. Pour over the milk, tuck in the bay leaf, season and bring to the boil. Partially cover with a lid and cook on a medium heat for 4 minutes. Strain the cooking liquor into a jug and, once the fish is cool enough to handle, flake it coarsely into a bowl, discarding the skin.

Dice the bacon. Heat a large nonstick frying pan over a medium heat, add the bacon pieces, separating them out, and fry for 5-7 minutes until golden, stirring frequently. Drain on a double thickness of kitchen paper.

To make the sauce, melt the butter in a medium-size nonstick pan over a medium heat, add the flour and allow to seethe for a minute. With the pan off the heat, using a wooden spoon or a mini whisk (the kind for making sauces), very gradually work in the cider, the fish cooking liquor, then the crème fraîche. Return to the hob, bring to the boil, stirring constantly, then simmer over a very low heat for 10 minutes, stirring occasionally, and if necessary giving a quick whisk until smooth and incorporated. Check the seasoning. Fold in the haddock (discarding any liquid in the bowl), the bacon, peas, prawns and parsley. Transfer to the ovenproof dish, cover with clingfilm and leave to cool.

Meanwhile, peel the potatoes, cut up as necessary and cook in a large pan of salted boiling water until tender. Drain in a colander, leave the steam to evaporate for a minute or two, then pass through a mouli-légumes or a sieve back into the pan. Heat the crème fraîche with the butter and some seasoning and beat this into the mash, followed by the egg yolks. Smooth this over the top of the filling, using a spoon to sculpt the surface into peaks. If not cooking straight away, leave to cool, then cover and chill for up to a day.

When ready to cook, preheat the oven to 400F/200C/180C fan/gas 6. Bake the pie for 35-45 minutes until crusty and nicely golden. Allow a little longer if cooking from chilled.


bacon recipe source: Annie Bell, Daily Mail online, March 5, 2011; Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT UK

3072. SMOKED HADDOCK with POTATO and BACON

serves two


100 grams unsmoked streaky bacon
3 tablespoons rapeseed oil
400 grams, potatoes, medium-sized
500 grams smoked haddock fillets
500 ml double cream
2 bay leaves
6 peppercorns
2 tablespoons curly parsley, finely chopped


Cut the bacon into pieces roughly the size of a postage stamp. Warm the oil in a nonstick frying pan and add the bacon pieces, letting them colour lightly. Cut the potatoes, without peeling them, into 1cm thick slices then cut each slice into short pieces, like tiny chips. Tip into the pan with the bacon and fry for about 15 minutes until golden and cooked right through. Meanwhile put the smoked haddock into a pan with the cream, a couple of bay leaves and 6 black peppercorns. Bring almost to the boil, then turn down and simmer for 5 minutes. Put the lid on and leave to infuse for 15 minutes or so while the potatoes finish cooking. Divide the potatoes and bacon between two warm plates, lift the haddock out of the cream and place a fillet on each plate. Stir the chopped parsley into the cream, then spoon over the fish and serve.


bacon recipe courtesy of: Nigel Slater, for The Observer, January 8, 2012, Kings Place, 90 York Way, London N1 9GU, UK

1888. SMOKED HADDOCK with BLACK PUDDING and BACON

2 undyed smoked haddock fillets (175-200 g/6-7 oz each), skinned
2 thin slices of black pudding, skinned (cut very cold or it might crumble)
4 rashers traditionally cured unsmoked back bacon
extra virgin olive oil, for drizzling

Preheat the oven to 200 degrees C/450 degrees F/Gas 8. Roll the fish so that the thin ends are tucked underneath; you want a neat little parcel. Top with the black pudding then wrap in the bacon. Place on a lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted). Place the baking sheet near the top of the oven for 15 minutes, or until the fish is just cooked. Serve hot with the pan juices poured over.


bacon recipe courtesy of: Sue Lawrence, The Times Online, UK, January 25, 2008

1364. CREAMY SMOKED HADDOCK, BACON and CHEESE BAKE

serves four


4 unsmoked streaky bacon rashers
500 grams smoked haddock fillet, skinned & cut into chunks
142ml carton double cream
4 tomatoes, sliced
50 grams Gruyere or Cheddar cheese, sliced
1 tablespoon freshly chopped parsley
freshly ground black pepper

Preheat the oven to 350°F. Grill or fry the bacon & cut each rasher into 3 pieces. Lay the smoked haddock in a shallow ovenproof dish & pour over the cream. Top with the tomato slices & bacon. Arrange the cheese slices over the top & season with ground black pepper. Cook, uncovered, in the oven until the fish flakes easily, about 10-15 minutes. Serve sprinkled with fresh parsley.


courtesy of: Sainsbury's, Sainsbury's Supermarkets Ltd., 33 Holborn, London EC1N 2HT

1349. SMOKED HADDOCK and BACON SCRAMBLE

yields 1 serving


50 grams smoked haddock
1 rasher back bacon
1 egg
30 grams peas, boiled
25 ml cream
olive oil

Grill the bacon. Mix the egg and haddock with the cream and season. Scramble in a hot pan with olive oil for 2 minutes. Add the peas and serve on top of the bacon.


courtesy of: ITV, Lifestyle, Food, ITV plc, 200 Gray's Inn Road, London, WC1X 8HF

1211. BAKED SCROD with PIQUANT ONION and BACON CRUST

serves two


2 slices of bacon, chopped
1/2 cup finely chopped onion
1/2 cup coarse fresh bread crumbs
1 1/2 tablespoons minced dill pickle
3/4 pound scrod (young cod or haddock) fillet
1 teaspoon mayonnaise

Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the bread crumbs, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.


courtesy of: Gourmet, 1993

1012. EDAM, HADDOCK, MUSSEL and BACON CHOWDER

serves 4-6


1/4 pint wine (or water if preferred)
1 lb, 2 oz. fresh mussels, cleaned and checked (optional)
1 tablespoon olive oil
4 oz. rindless, streaky bacon, chopped
1 onion, finely chopped
1 garlic clove, crushed
1 pint vegetable stock
1 lb, 2 oz. potatoes, peeled and cubed
350 grams boneless, skinless haddock fillet, cut into small chunks
3 fl. oz. double cream
5 ½ oz. frozen peas or petit pois
4 oz. Edam cheese, cut into small cubes
3 tablespoons fresh chives, chopped

Place the mussels in a large pan, pour over the wine (or water if preferred), cover and cook for approximately 4 minutes until all the mussels are open. Drain and reserve the liquid. When cool enough to handle remove the mussels from their shells. Heat the olive oil in a large pan and cook the bacon for 3 minutes. Add the onion and cook until softened, about 6 minutes. Stir in the garlic and cook for a further minute. Pour in the stock and reserved mussel liquid and bring to the boil. Add the potatoes and simmer for 8 minutes. Stir in the haddock and cook for a further 3 minutes. Pour in the cream, petit pois, mussels and warm through. Stir in the Edam and chives and season to taste. Pour into warm serving bowls and serve with crusty bread.


courtesy of: Chester Evening Leader, Linenhall House, Stanley Street, Chester, UK CH12LR, 01244 304500

712. SPRING ONION and HADDOCK WRAPPED IN BACON

serves 1


4 spring onions, cut into 5cm (2in) lengths
3-4 slices of bacon
½ haddock fillet
a little oil

For the rice
a little oil
2 slices of bacon, chopped
2oz cooked rice
pinch of chilli flakes
salt and freshly ground black pepper
½ tsp medium curry powder

For the salsa
2 tomatoes, chopped
2 spring onions, chopped
1 tsp prepared mustard
salt and freshly ground black pepper
a little olive oil
a little balsamic vinegar
a few fresh chives

Preheat the oven to 425F. Heat the oil in a pan. Wrap the spring onion in the bacon slices. Fry the wrapped spring onion for 2-3 minutes. Wrap the haddock fillet in an uncooked slice of bacon. Heat the oil in a pan and fry the fillet until golden brown. Transfer to the oven and cook for a further 8-10 minutes. For the rice, fry the bacon in a little oil until browned. Add the cooked rice with a pinch of chilli flakes, seasoning and curry powder. Stir through and heat for a few minutes. For the salsa, mix the tomatoes, spring onions, mustard, seasoning, olive oil and balsamic vinegar until combined. Spoon the rice onto a serving plate and serve the wrapped haddock and wrapped spring onion on top. Serve the salsa alongside and sprinkle with chives to serve.


courtesy of: Brian Turner, Ready Steady Cook, BBC Food

433. HADDOCK with BACON and ONIONS

2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice – about 1/4 lemon
salt
extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced. (A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are widely available, so check for them in the local market.)
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

Preheat the oven to 400 degrees F.

Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set portioned fish into skillet.

Heat a small skillet over medium high heat. Add a drizzle of olive oil and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.


courtesy of: Rachael Ray

365. HADDOCK caught off Gloucester with TENDER BACON and COLEMAN'S MUSTARD CHUTNEY

yields 4 servings


1/4 cup clarified butter, grapeseed oil, or olive oil
Salt and pepper
4 (7-ounce) fillets of haddock, skin on
1 tablespoon mustard seed
Flour for dusting
1 tablespoon Dijon mustard
1/4 cup fresh bread crumbs
4 tablespoons softened butter
1 whole lemon
Tender bacon, recipe follows
Chutney, recipe follows
Fish sauce, recipe follows

In a large 12-inch saute pan, heat 2 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.).


TENDER BACON:
2 tablespoons kosher salt
1 1/2 to 2 inches of fresh bacon or pork belly
3/4 cup sugar
1 quart water
3/4 cup Vietnamese fish sauce, Nan Pla

Generously salt the fresh bacon. In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat. Cook the sugar until it becomes an amber, caramel color. Add the fish sauce and remaining water. In a small roasting pan, place the bacon and caramelized liquid. Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours. The bacon should be tender when a knife is inserted. Allow the bacon to cool, then slice it into 1/3-inch slices. The bacon should be heated in the liquid (braising) when ready to serve.


FISH SAUCE:
2 haddock carcasses
1 small halibut bone
1 leek, cut into 1/2-inch pieces
1 stalk celery, cut into 1/2-inch pieces
3 sprigs of parsley
6 peppercorns
3 tablespoons grapeseed oil or olive oil
1 cup white wine
Approximately 3 cups of water
1/3 cup heavy cream
8 tablespoons whole butter
Salt and pepper to taste
Spritz of lemon

In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns. Sweat together in oil for three to four minutes. Deglaze with white wine. Add enough water just to cover bones, approximately three cups. Simmer for 1 to 1 1/2 hours, then strain. In a one quart saucepan, heat the stock and reduce to one cup of liquid. Add the heavy cream, and reduce by 1/3. Whisk in the butter. Season with salt and pepper to taste and a spritz of lemon.

Yield: 4 servings


CHUTNEY

3 tablespoons Coleman's mustard
5 peeled Granny Smith apples, largely diced
5 plum tomatoes
2 small onions, chopped
2 cloves garlic, chopped
15 dates or prunes, chopped
2 cups golden raisins
2 tablespoons ginger, chopped
1 1/2 cups white vinegar, added
1/2 cup at a time
3 1/2 cups brown sugar
Bouquet garni - 5 peppercorns, 4 coriander, 5 allspice, celery seed, pinch mace, fennel seed, mustard seed, 2 bay leaves, and 2 tablespoons salt (Works well through a coffee filter)

Combine all ingredients. Cook over medium heat for approximately 40 minutes.

Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.