One of the Most Popular Fish
Well known of course as one of the most popular fish used for Fish and Chips. And when you mention Haddock, Cod is never far away. According to many recipes and foodies the two are very similar in terms of taste and way to prepare.
That’s where we disagree. We think Haddock has a much more delicate taste compared to Cod. Plus its structure is more compact. When frying Cod it’s not difficult to see and feel what the cuison is. The compact structure of Haddock implies that you have to test the cuison in a different way. Frying haddock requires your constant attention.
Shiitake is more and more widely available, which is great! The nutty taste with the firm structure makes them ideal for this dish. Powerful but not overwhelming. The classic White Mushroom (or the chestnut coloured variation) will not do the trick; too soft and not sufficiently intense. The Shiitake brings umami to the dish.
The white wine sauce is actually enriched with Classic Dry Noilly Prat, our favourite vermouth. Why favourite? Because Noilly Prat comes with a touch of bitterness, with umami, bringing the sauce and the Shiitake together. The vermouth is made with a number of botanicals, including chamomile. The white wine will bring acidity, but the dish also requires a hint of sweetness. The vermouth will enhance the natural sweetness of the Haddock. We use fish stock to create the sauce, obviously. Spend some money on buying a jar of excellent stock (or make your own).
So on your plate you have an intriguing combination of fish and mushrooms, with all five tastes represented. Nice isn’t it?
Our choice was a bottle of Pinot Grigio made by MezzaCorona. This is a dry and crispy wine with a beautiful deep yellow colour. It’s an elegant wine with just the right acidity to relate to both the fish and the sauce. The producer mentions hints of chamomile.
What You Need
- 200 grams of Haddock (without the skin)
- 100 gram of Shiitake
- Olive Oil
- Fish Stock
- Noilly Prat
- Dry White wine
- White pepper
What You Do
Start by cutting the shallot. Fry gently in butter for a few minutes. Clean the Shiitake with kitchen paper and slice. Check the fish for bits you don’t want to eat. Add wine and Noilly Prat to the shallots and let the alcohol evaporate. Then add parsley and some fish stock. Leave for a few minutes and taste. Maybe add a bit more vermouth or fish stock. Be careful with the white wine. In parallel fry the fish in butter and olive oil. Both sides should be beautiful golden brown. Gently fry the shiitake in olive oil. When not yet completely ready (check the flexibility, feel how warm the fish is) transfer the fish to a sheet of aluminium foil. Don’t close it; you only want to keep it warm. Pass the sauce through a sieve and be ready to blender the sauce. Add all juices from the two pans and from the aluminium wrapping. Blend the liquid. You could add a small chunk of ice-cold butter to thicken the sauce. We didn’t.
Serve the fish on top of the sauce and add the shiitake. Perhaps a touch of white pepper.