Busters Recipes

Blue Corn-Encrusted Haddock
 
2, 8-ounce haddock filets with skin on
1/4 cup blue corn flour
2 ounces vegetable oil
1/4 cup white wine
1 clove chopped garlic
1 teaspoon chopped shallots
2 dashes Tabasco
pinch of fresh chopped thyme
juice of 1/4 lemon
1/4 cup heavy cream
1/4 cup salted butter, cut into 6 pieces
1/2 avocado, medium dice
1 each, yellow and red heirloom tomatoes, sliced into
4 rings
1 ounce virgin olive oil
 
Preheat oven to 400 degrees. Salt and pepper fish
liberally on both sides and coat side without skin
with corn flour. Heat medium pan to medium high and
add vegetable oil.
Sear fish on coated side till golden brown (2 to 3
minutes). Flip fish and place in the oven for 8
minutes or until it flakes easily.
For sauce: In a medium sauce pot, add wine, garlic,
thyme, Tabasco, lemon and shallots. Heat at medium on
stovetop until it reduce by a quarter. Add cream and
reduce to sauce consistency and turn off flame.
Whip in butter until smooth. Add avocado.
Plating: Place alternating tomatoes to form a ring in
the middle to the plate. Sprinkle salt on the
tomatoes. Drizzle virgin olive oil. Place the fish on
top. Finish with butter sauce. Garnish with basil and
cracked black pepper.
Serves 2.

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