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1
In a large 12-inch saute pan, heat 2 tablespoons of oil over medium heat.
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2
Salt and pepper both sides of the fish.
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3
Sprinkle the mustard seeds evenly on the skin side of the fish.
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4
Dust skin of each filet with a scant amount of flour.
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5
Saute the fish, skin side down, until golden brown.
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6
Flip the fish over adding more oil as necessary.
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7
Remove from the heat.
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8
Paint the skin with a smear of Dijon mustard.
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9
Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter.
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10
Set fish on a small sheet pan.
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11
Preheat broiler.
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12
Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through.
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13
Spritz with lemon.
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14
Place the fillet of fish on a plate.
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15
Serve with a piece of bacon and a spoon of the braising liquid.
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16
A spoon of the chutney goes well on the bacon.
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17
Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.
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18
).
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19
Generously salt the fresh bacon.
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20
In a heavy bottom saucepan, cook the sugar and one cup of water over medium high heat.
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21
Cook the sugar until it becomes an amber, caramel color.
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22
Add the fish sauce and remaining water.
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23
In a small roasting pan, place the bacon and caramelized liquid.
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24
Cover tightly with aluminum foil, and bake in a moderate oven (325 to 350 degrees) for approximately 2 1/2 to 3 hours.
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25
The bacon should be tender when a knife is inserted.
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26
Allow the bacon to cool, then slice it into 1/3-inch slices.
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27
The bacon should be heated in the liquid (braising) when ready to serve.
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28
In a large saucepan, place all the fish bones, leeks, celery, parsley and peppercorns.
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29
Sweat together in oil for three to four minutes.
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30
Deglaze with white wine.
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31
Add enough water just to cover bones, approximately three cups.
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32
Simmer for 1 to 1 1/2 hours, then strain.
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33
In a one quart saucepan, heat the stock and reduce to one cup of liquid.
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34
Add the heavy cream, and reduce by 1/3.
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35
Whisk in the butter.
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36
Season with salt and pepper to taste and a spritz of lemon.
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37
CHUTNEY
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38
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)
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39
Combine all ingredients.
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40
Cook over medium heat for approximately 40 minutes.
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41
Yield: 3 to 4 cups - Will keep in the refrigerator for several weeks.
