oven baked haddock with pancetta, tarragon and wallnuts

Sunday, July 22, 2012

De Cooking
I don't remember exactly when it was, but the first time I was proposed fish with diced bacon in a restaurant, I was shocked. I didn't use to mix fish and meat in a meal. But I decided to give it a chance, and it was delicious. Since then, I often put some bacon while baking fish. Just a little to enhance the flavor, it is more a condiment than a serving in the dish.
I use some other condiments in this dish, tarragon, wallnut, lemon and fish fumet. One could also add cream or yogurt to make a sauce...

preparation time: 10 minutes
total time: 20 minutes to 45 minutes

150 g Haddock
1 tbsp olive oil
5 - 10 diced bacon or pancetta pieces
15 tarragon leaves
4 wallnuts (chopped)
1/4 lemon juice
1 tsp fish fumet
1 tpsp 15% cooking cream (optional)

1. preheat the oven to 350 F
2. in a baking dish, pour the olive oil and add 6 tarragon leaves
3. add the fish upon the tarragon leaves
4. add the remaining tarragon on the fish
5. add the bacon upon the fish (left picture)
6. add the chopped wallnut on the fish
7. bake 10 minutes (45 minutes if frozen)

8. remove the dish from the oven
9. pour 1/4 cup of water
10. add the fish fumet (left picture) and mix it with the water
11. add the lemon juice
12. put the dish back in oven
13. Bake 10 other minutes
14. remove the dish from the oven and turn off the oven
15. Place the fish on a plate and put the plate into the oven, door open
16. Pour the cream in the dish
17. place the baking dish over a stove burner or hot-plate to reduce the sauce
18. remove the plate from the oven and pour the sauce on the fish.