Nova Scotia Haddock Francese
Recipe provided by: Chef Jonathan Joseph from Ye Olde Argyler Lodge and Restaurant
|1/4 cup (60 ml)||sliced almonds|
|4||4-oz (115 g) Nova Scotia haddock tail pieces|
|4 tbsp (60 ml)||extra virgin olive oil, divided|
|3 tbsp (45 ml)||butter, divided|
|flour for dredging|
|2||garlic, finely chopped|
|12||grape tomatoes, halved|
|1/2 cup (125ml)||white wine|
|1||lemon, thinly sliced|
|3 tbsp (45ml)||capers|
|handful||flat-leaf parsely, finely chopped|
|1lb (450g)||fresh spinach|
|salt and pepper|
- Toast almonds over moderate heat until lightly browned and reserve.
- Preheat a large non-stick skillet over medium-low heat.
- Season the fish with salt and pepper.
- Beat the eggs with cream.
- Add 2 tablespoons (30 ml) olive oil to the skillet, swirl the oil in the pan then add 2 tablespoons butter (30 ml), which has been cut into small pieces.
- Dredge haddock in flour and then dip the fi sh into the eggs. Make sure the fish is completely covered in the egg wash.
- Add fish to the pan and cook on both sides until just golden, 5 to 6 minutes in total. Transfer fish to a plate and cover with a loose foil tent to retain heat.
- Add chopped garlic to pan and let it come to a sizzle.
- Add the tomatoes, wine, lemon slices, and capers to the pan and turn up heat to medium-high.
- Reduce by half (approximately 2-3 minutes), then add remaining butter and parsley to the pan.
- Turn off heat. Stir in spinach until just wilted and season with salt and pepper.
- Pour sauce over fish and top with sliced almonds.
Featured Restaurant: Ye Olde Argyler Lodge and Restaurant
When a restaurant overlooks a place called Lobster Bay, you can expect only the freshest seafood here. A little less expected are the fresh produce and herbs grown onsite, inspiring the local and seasonal menu. This dish reflects Chef Jonathan Joseph’s exacting execution and creative flare as it combines classic haddock preparation with Mediterranean flavours.