Haddock is a wonderful salt water fish, very mild in flavor and much less (fishy) then Cod. The searing forms a wonderful crust that adds so much to the enjoyment of this dish.
INGREDIENTS:
2 haddock fillet, 6-8 ounces
2-3 tsp fresh thyme
2 shallot (medium)
2 Tbsp butter
2 tsp Extra virgin olive oil
4 Tbsp pancake mix Aunt Jemima)
1/2 tsp fresh ground white pepper
1/4 cup dry white wine
PREPARATION:
Wash the fillets, remove any bones and cut off any waste; pat dry Grind a little pepper on the fillets. Then grind the 1/2 tsp white pepper on a medium dish and add the pancake mix. Dredge the haddock to evenly coat all sides. Gently shake off any excess. Wash the thyme, shaking off the water. Strip the leaves from the stalks and chop finely. Peel and thinly slice the shallots through the diameter.
SEARING:
Set a small skillet over medium heat, when just warm to the touch of the rim, add the butter. Allow the butter to melt, then add the shallots and thyme to the pan and stir, but don't let the butter burn.
At the same time, set a large non-stick skillet on Medium-High. When the rim of the pan is warm to the touch, add 2 tsp olive oil to coat the skillet. Wait for a faint smoke from the oil: then add the haddock flesh side down.
When sides turn white about 1/3 to 1/2 of way up (1 to 2 minutes); carefully turn them over. Lower the heat and add the shallot/butter/thyme mixture to the skillet. Baste the fillet and continue cooking until temperature of 130 is reached (another 1 to 2 min). DO NOT overcook as the fish toughens quickly.
Remove the fillets to a serving platter. Deglaze the pan with the wine scraping up the bits from the pan bottom as it reduces. Pour over fillets and garnish with thyme sprigs.
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