Eglefini al Forno
Today’s recipe once again calls upon my family’s breading mixture to keep the fish fillet moist as it adds flavor to the dish. There really is no need for me to explain the breading much more than that for fear of boring you to tears. And I wish I had a great story to tell about haddock but, the truth is, I had originally planned to use baccalà for this post. Then I saw fresh haddock on sale and, well, that piece of salted cod will be used to make a fine salad.
Haddock is a popular fish on both sides of the Atlantic. Having once been over-fished, its numbers have increased and it is now considered a success story here in the US. In our Northeast, specifically the Boston area, young haddock may also be called scrod. That’s a bit of a misnomer, however, because that name is used for both young cod and young haddock. Needless to say, haddock is very similar to cod in both taste and texture, with haddock having a slightly stronger flavor. Like cod, it flakes when cooked so be careful if you try to grill haddock. If you do, it’s probably best to use a grilling basket.
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As I’ve mentioned in other posts, this breading mixture is used in a number of the Bartolini dishes. To be honest, I never realized how many until I started documenting my family’s recipes. Depending upon its use, it can be more/less moist and with/out lemon juice. Combine bread crumbs, diced garlic, chopped fresh parsley, and salt & pepper in a bowl. In this case, I used the juice of a half-lemon and then enough olive oil to moisten the mixture but not to the point that it’s sopping wet. How much of each ingredient you need will depend upon how many fillets there are to cook and whether you’ve plans for the excess breading. (See Notes.) Under normal circumstances, you’ll want enough breading to adequately cover each fillet, as well as to form a thin layer underneath each piece of fish so that there’s little chance of it sticking while baking. And what if you make too much? Spread it on the baking dish/sheet and roast it along with the fish. Excess breading can be frozen for later use with pasta.
Once the fillets have been breaded and placed on a baking sheet, place them in the center of a pre-heated 375˚ (190˚ C) oven. Your fish should be ready in about 15 minutes, maybe 20 depending upon the thickness of the pieces. Haddock fillets will be opaque white and flake easily when fully cooked, very much like cod. Remove the baked fillets to a serving dish, garnish will lemons slices, and serve. In the photo, the haddock was accompanied by sautéed artichokes.
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Normally, my family would only put a small amount of bread crumbs under the fish to prevent the fillets from sticking while baking. Here I placed the haddock on a bed that was about 1/3 inch (.85 cm) thick because I had use for those bread crumbs. Once the fish was removed to a serving platter, I used the now-roasted bread crumbs left on the baking sheet to garnish a side dish of pasta aglio e olio instead of cheese.
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I telephoned a 5th company today to inquire about getting the vine removed. Within an hour, they were here and removed the vine within the next hour. They will be back to haul it away at the end of the week. The only real damage sustained was to a single rosebush but it is early enough in the season that it should recover without a problem. Thank you all for your concern and well-wishes.
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It’s déjà vu all over again …
Though the weather may not be cooperating, it is definitely grilling season here in the US & Canada. If you’re at all like me, a burger just isn’t a burger if there aren’t pickles on top. Now, as much as I love a good kosher dill, for my burgers and sandwiches, I crave Bread & Butter pickles. Easier to make than you might think, my original recipe didn’t require canning and the pickles were stored in the refrigerator. I’ve since added instructions for canning them. Either way, I think you’ll agree that a few of these tasty slices is the only way to top a burger. Click HERE to learn how to make these great tasting pickles.
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“Jack BRICKhouse CHICKEN”
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