jpinmaryland
Sous Chef
- Joined
- Sep 16, 2004
- Messages
- 509
Blackening is a pretty simple recipe but no one seems to do it with Haddock so I claim this...
For the Haddock:
black pepper, white pepper, paprika, celery salt, garlic powder, butter and a corn meal.
Dust the Haddock with the 5 spices drizzle with butter, and add corn meal on top before placing the Haddock into a very hot skillet. (cast iron or even teflon should work).
Be careful with the spice blend, celery/garlic both contain salt and you dont want to overdue it with them. Just a pinch or so.
While the Haddock is frying, you can dust, drizzle the side that is face up. The Haddock will probably take 4-5 minutes per side, for a relatively thin cut say 1/2 to 3/4" thick fillet.
Remove from pan, serve with Remoulade sauce.
Quick and dirty Remoulade sauce.
2 tbs. Mayo
1 1/2 tbs. of Mustard; (I found a Wasabi-Raspberry vinagrette dressing that I used)
2 tsp Wasabi paste (not a very hot variety)
1 tsp horseradish
dash or two of Worcestshire sauce
If I had them I would probably add scallions and fresh parsely to the Remoulade. Or something similar that is cajun.
For the Haddock:
black pepper, white pepper, paprika, celery salt, garlic powder, butter and a corn meal.
Dust the Haddock with the 5 spices drizzle with butter, and add corn meal on top before placing the Haddock into a very hot skillet. (cast iron or even teflon should work).
Be careful with the spice blend, celery/garlic both contain salt and you dont want to overdue it with them. Just a pinch or so.
While the Haddock is frying, you can dust, drizzle the side that is face up. The Haddock will probably take 4-5 minutes per side, for a relatively thin cut say 1/2 to 3/4" thick fillet.
Remove from pan, serve with Remoulade sauce.
Quick and dirty Remoulade sauce.
2 tbs. Mayo
1 1/2 tbs. of Mustard; (I found a Wasabi-Raspberry vinagrette dressing that I used)
2 tsp Wasabi paste (not a very hot variety)
1 tsp horseradish
dash or two of Worcestshire sauce
If I had them I would probably add scallions and fresh parsely to the Remoulade. Or something similar that is cajun.
Barbara
