Every day food: Haddock, broccoli & beans

We are heading towards darker and colder times (it shows when trying to photograph in ”daylight”). I like to work with different colors when I cook. Often I have a vision of how the dish will look long before it ends up on a plate. This time I wanted to work with the color green, which gives this dish a nice autumn feeling. First I wanted to make this dish all vegetarian, but then I found this fantastic haddock and could not resist. This is how I whink you should look at cooking – be open-minded and let the food decide.

Haddock, broccoli & beans, 4 people 

  Low temperature haddock

600 g fillet of haddock

5 dl water

50 g salt

butter for the tray

Preheat the oven to 125°C/257°F. Mix the salt with water and let the fish salt in the brine for 20 minutes. This will result that the fish becomes firmer and that the salt penetrates the meat. Cut the fish in four portions of 150 grams each. Place the fish in a greased ovenproof tray, cover with plastic wrap and bake the fish until it reaches an internal temperature of 45°C/113°F, about 20 minutes.

Fried broccoli

2 pieces of broccoli

rapeseed oil for frying

seasalt

Cut the croccoli into rough pieces. Do not discard the stem, it will be used later. Heat a frying pan and fry the broccoli thoroughly over high heat until nice color. Be careful as the oil tends to splash. Finish with seasalt.

Butter blanched vegetables

100 g cabbage or kale

250 g edamame beans (frozen works just great!)

stems from the broccoli

Wash and tear down the cabbage or kale into small pieces. Peel the broccoli stems and slice thinly with a mandoline or a sharp knife. Boil well-salted water in a skillet and add a hefty dollop of butter. Cook the vegetables just before serving. Broccoli stems and beans need about 30 seconds while cabbage or kale only needs a few seconds. This is called blanching.

 Dill oil

100 g dill

200 g rapeseed oil

Heat the oil to 70°C/158°F. Mix dill and the hot oil in a powerful blender until completely mixed, 7-8 minutes. The reason that you heat up the oil is to extract as much chlorophyll as possible out of the dill. Strain slowly through coffee filter for the best result. Cool and store in refrigerator.

White wine sauce with dill oil

2 small shallots

½ small fennel

2 bay leaves

1 large sprig fresh thyme

rapeseed oil for frying

3 dl dry white wine

4 dl fish broth

4 dl cream

salt

dill oil (see recipe above)

Fry the vegetables, bay leaves and thyme in rapeseed oil on low heat until softened, about two minutes. Add the wine and let reduce until half the liquid remains. Pour in the fish broth and reduce further, until about 3 dl of liquid remains. Add the cream and reduce until the sauce thickens itself. Strain and season with salt. Pour in a few drops of dill oil and stir carefully just before serving.

Peter Olsson, ”Chefabetic”

Recipe published November 23h 2016