New England Haddock

Chef Robert Barral
New England Culinary Institute
Recipe for 4 people

Ingredients:

• Haddock filets 4
  
  
• Marinade:
• Cracked Black pepper 2 tsps
• Chopped parsley 2 tsps
• Corn oil 3 oz
  
  
• Cabbage stuffing:
• Blanched green cabbage 1/2 head
• Salt pork ½ cup
• Red Onion (diced) ½
• Spanish onion (diced) ½
• Garlic (minced) 5 cloves
• Celery seeds 2 tsp
• Thyme 2 tsp
• Bay leaves 1
• Tarragon (Chopped) 1 tsp
• Parsley (Chopped) 1 tsp
• Black pepper + salt
  
  
• Little neck clams: 12 pieces
• Garlic (chopped) 2 tsp
• Parsley (chopped) 1 cup
• Water 1 cup

Procedure:

Portion the haddock:
Place the Haddock on the cutting board, skin side down. Cut 4 even portions, (5 oz each) then with a very sharp blade, cut the skin to make sure it doesn’t curls up during cooking time. Rub the cracked pepper, parsley and oil, and place in a container ready to be sautéed. (Let marinate at least a couple of hours).

Cook the stuffing:
Combine all the ingredients in a sauté pan and let simmer for 10 to fifteen minutes. Toss with the blanched cabbage cut into thin julienne and let simmer for a few more minutes.

Cook the Haddock filet and little neck clams:
In a hot sauté pan, sear the filet of Haddock skin side first, until very crisp. Flip on the other side and finish in a 350F oven for 6 to 7 minutes. In the mean time, cook the little neck clams in a pot with white wine, chopped garlic, chopped parsley and a cup of water. Cover the pot with a piece of aluminum pepper and bring the liquid to the boil to slowly steam the little neck clams. As soon as ready, place the stuffing on the center of the plate, the filet of Haddock leaning on top of it and the little neck clams around the plate. (3 per plate). Reduce the cooking liquid of the clams for a minute, add a small piece of butter, check seasoning and place around the dish with more chopped parsley.

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