Easier than you think

Friday March 8, 2013

Although this recipe sounds like something belonging on the menu of a top-notch restaurant, both elements are super easy. Although originally meant as a sauce for meat, French Remoulade Sauce is now a universal accompaniment to fish and seafood. One taste and you will see why.

Walnut-Crusted Haddock

with Remoulade Sauce

1 1/2 cups broken walnuts, ground into crumbs in blender or food processor

1/2 teaspoon garlic powder

4 haddock fillets, 4 to 6-ounces each

1/2 cup butter, melted

2 tablespoons oil

(Remoulade Sauce, recipe below)

Preheat oven to 350-degrees F. Mix the ground nuts with garlic in a bowl; set aside. Rinse and pat dry the fillets. Dip the fish in the melted butter and then into the ground walnut mixture, pressing firmly on both sides. Place a large, oven-proof skillet, over medium-high heat, and add oil. When oil is hot, gently place the coated fillets, skin-side down, into the hot oil and sear 1-2 minutes on each side, or until nicely browned. the fish will not be cooked through at this point. Remove from stovetop and place in the oven to finish cooking an additional 6-7 minutes or until done, according to the thickness of the fish.

Mound a scoop of Remoulade Sauce on each plate evenly and lay the fillets partially onto the sauce. Serve immediately.

Easy Remoulade Sauce

Makes about 2 cups

1/4 cup fresh parsley

1 teaspoon dried tarragon

2 tablespoons capers, drained

1/2 teaspoon minced garlic in oil

1 cup mayonnaise

3 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

1/2 teaspoon dried mustard

1 teaspoon apple cider vinegar

Place parsley, tarragon, capers, lemon zest and dried mustard in a food processor and combine until parsley is chopped fine, about 10 seconds. Place the mayonnaise, olive oil, lemon juice and vinegar into a large bowl and stir until combined. Fold in the parsley mixture, cover and refrigerate for 1 hour before serving.

Chef Jim Baley -- The Yankee Chef -- is a noted food columnist, cookbook author and the foremost New England Food Historian. He welcomes feedback at theyankeechef@aol.com.


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