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Haddock Au Gratin w/ Roasted Cauliflower | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 1 Hour.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.

This lovely weeknight supper for 4 comes together quickly, and the dual roasting dishes of deep dish pizza baker and wide tart pan make for a beautiful presentation and easy clean up. Poaching and roasting the haddock gives you the best of both worlds, with a crunchy browned crust and tender, buttery fish below.

Ingredients

  • 8 Medium sized haddock fillets
  • 2 Cups dry, high acid white wine (sauvignon blanc or pinot gris are perfect) 
  • 1 Cup low sodium beef stock
  • 20-25 Cherry tomatoes
  • 1 Tin This Thing of Ours Part 3: The Spicy Edition
  • 1/2 Cup panko or bread crumbs
  • 1/3-1/2 Cup grated Parmesan cheese
  • 3 Lemons
  • 1 1/2 Cups sliced button mushrooms
  • 10-12 baby onions or small shallots
  • 5 Tbs Bang Bang Flavor Gang Seasoning
  • 1 Large white onion
  • 10 cloves garlic
  • 2 Sticks unsalted butter
  • 5 Tbs extra virgin olive oil
  • 4 Tbs crème fraîche (sour cream subs in just fine too)
  • 1/2 Head purple cauliflower
  • 1/2 Head yellow cauliflower
  • Parsley for garnish, and bread for mopping up afterwords
    Directions
    • Preheat one oven to 425F and the second to 450F, or if using one, set set 425F.
    • Finely mince garlic, clean and thinly slice mushrooms, and peel baby onions or shallots, leaving whole. Peel and mince onion.
    • Cut 2 lemons in half lengthwise, then thinly slice, and reserve.
    • Cube butter, and bring a large high walled sauce pan up to medium high heat.
    • Add almost all the butter to the hot pan, swirling as it will immediately begin smoking and browning. Quickly add the minced onion, half of the garlic, and the whole baby onions/small shallots, 4 Tbs Bang Bang Flavor Gang, and pour in half of the wine.
    • Stir and reduce by half, then add remaining wine, stock, and mushrooms. Reduce heat to medium, juice in 1 lemon, and simmer, stirring occasionally, for 15 minutes.
    • Slice cauliflowers in half top-to-bottom, reserving halves of each for another use. Remove stalks and reserve florets, trimming to a roughly uniform size of no wider than 1/2".
    • In a mixing bowl, gently toss florets, remaining minced garlic, and all but a few of the cherry tomatoes with olive oil and the whole tin of This Thing Of Ours Part 3: The Spicy Edition. Transfer to a wide and shallow baking dish, like this handsome tart dish from Emile Henry.
    • Pop in the oven and roast for 20 minutes at 450F, or 25 minutes at 225F, depending.
    • Remove sauce from heat, and spoon 1/3 into a wide baking dish, like this deep dish pizza pan.
    • Ring the outside of the pan with the haddock fillets, leaving a gap in the center, and spoon over the remaining sauce. It should come up to nearly the tops of the fillets, leaving just a bit exposed.
    • Circle the entirety of the pan with the thinly sliced lemons, and pop a few cherry tomatoes in the center.
    • Sprinkle exposed haddock with panko/breadcrumbs and Parmesan, dot with remaining butter cubes, and then shake another 1 Tbs of Bang Bang over the entire pan.
    • Time against the roasting cauliflower, and pop in the oven when about 12 minutes are remaining.
    • Remove the pan and dish from the oven. To ready for service, plate cauliflower and 2 fillets per person, garnishing with parsley. 
    • Plate pizza pan and all it's glorious sauce in the middle of the table, and accompany with rolls or crusty bread for mopping up.
    • Serve, toast, and devour.
    If you'd like to acquire the handsome ceramic deep dish pizza pan or tart pan that we used, head over Emile Henry and take 20% off, site wide, with code GV20.