A version of a medieval dish, very yellow and delicious.
First up are two neat links: Over at Duck Fat and Politics, Mr. Ganey has posted a very intriguing recipe for a version of jugged hare called Hasenfeffer. Just as interesting it a post at the always fantastic Belm Blog about St. John’s version of the Eccles Cake. Check them out!
With this post, we finish with the last of the dishes I made for the Brent and Harmony dinner. Whew!
When Brent told me a few days before the meal that he had started eating small amounts of fish, I almost did cartwheels. If you ever want to put a smile on a cook’s face, tell them that they’ll be able to feed meat to a recently converted vegetarian. After a lot of searching through “The Cookbook”, I settled on this dish for its simplicity and the usage of saffron. Did you know that saffron is so unique with its flavor that there is no real substitute for it?
First I needed some smoked haddock. Rather than running around town trying to find some pre-smoked haddock, I decided to smoke a few fillets myself.
With the help of my trusty Bradley Smoker…
… two haddock fillets were smoked perfectly in no time flat. Sometimes things work out so well it’s scary.
Next up was mixing some white wine, a half cup of water, some white wine vinegar, a little of my beloved Coleman’s Mustard, a healthy pinch of saffron and freshly ground pepper all together in a frying pan.
The haddock was then broken up and placed in the same frying pan. I covered the pan with a bit of foil and placed it in a nice hot oven for about fifteen minutes to get everything warmed up. When enough time had passed, I pulled the pan out and removed the haddock. A large knob of butter was added to the pan and whisked into the liquid to make an emulsified sauce.
Here’s the finished dish. I spooned some mashed potatoes into a bowl, placed a piece of haddock on top of them and poured a bit of the sauce over the whole thing. Out of all of the different dishes I made for Brent and Harmony, this was far and away my favorite and everyone elses as well. The flavors all worked together so amazingly well that I can only describe it as a perfect harmony. The smoked haddock fell apart in my mouth, turning into flakes of smoky goodness, while the sauce brought a wave of sourness, spice and saffron to the table.
For being so easy to make, it’s really amazing how fantastic this recipe turned out. I’ve decided to keep some smoked haddock in my freezer for emergency situations where I need to whip up a great dinner for surprise guests in a short amount of time. This dish is a god-send!
One down, sixty nine to go.
11 Comments to “Smoked Haddock, Mustard, and Saffron”
August 17, 2009
Wow, I bet this was wonderfully comforting. I need a smoker at home – NEED!
August 17, 2009
This really is enough to convince someone that they need a smoker in their life.
August 17, 2009
I really like smoked haddock. It was a staple for us when we lived in Scotland. Here in California, though, I never see it (smoked or otherwise).
August 17, 2009
Dude, send me the recipe. I am SERIOUSLY considering buying a smoker as well.
August 17, 2009
My gawd! The color is just spectacular. As is your smoker…. we’re very jealous over here at Boots, with our complete lack of outdoor space.
August 18, 2009
Greetings…First time commenter, but I LOVE your blog. Great photos and easy to follow directions. I am trying something similar, but MUCH less ambitious. I am a griller/smoker that tries to do as much back yard entertainment as possible. So, I am working my way through Steven Raichlen’s “HOW TO GRILL BOOK”.
I admire your efforts, and will be following. Best of luck, and have me over to dinner sometime
Dave
August 18, 2009
Helen, you do need a smoker! Everyone does! You too Alex!
Mike, I never see it here in Texas either. I’m glad I can make it myself.
Bob, can do. I’ll talk to you here soon. Get a smoker!
Rachel, I formally am offering to smoke anything you need. Just let me know.
Howdy Dave! Thank you for the kind words, I’m currently working my way through your site. Give me an e-mail next time you hit Austin, Texas and we’ll hit a few of the BBQ joints in the area.
August 19, 2009
Beautiful dish Ryan. I love the colors as well (you don’t hear that too often with the “cookbook”‘s recipes :) )and the fish looks perfect. I cannot believe you were even contemplating buying smoked haddock and you have this kick ass smoker!
August 20, 2009
Thanks Enassar. :) It was a time thing, that’s my excuse for buying! I swear!
August 21, 2009
Wow that looks so good!
July 7, 2010
Just tried it myself with shop-bought, un-dyed smoked haddock and it was delicious esp the sauce! In the UK you can by various types of smoked haddock at most supermarkets – your smoked haddock looks a little dark and I was wondering if you hot smoked or cold smoked your fish. Here haddock is usually cold smoked on its skin and often dyed yellow! Anyway, thanks for your blog!