Bacon Wrapped Haddock

Food for thought

Bacon Wrapped Haddock with Vegetable Hash

INGREDIENTS INSTRUCTIONS

4 6oz. Haddock Fillets 12 Thin Slices of Smoked Bacon Salt & Pepper

FOR THE HASH 3 to 3-½ lbs root vegetables, such as parsnips, carrots, celery root, parsley root, turnips and/ or potatoes in any combination 2 medium onions, peeled 2 teaspoons extra-virgin olive oil, rendered bacon or pancetta fat, or brown butter ¾ teaspoon kosher salt Freshly ground black pepper

FOR THE BEURRE BLANC 1 tablespoon butter ¼ cup finely chopped shallots 3 tbsp white-wine vinegar 2 tbsp dry white wine ⅓ cup heavy cream 8 tbsp butter, cut into pieces Salt to taste, if desired

Lay bacon three slices at a time and overlap slightly to create one solid piece (should be the same size as the length of the haddock portion). Season haddock and place on top of the bacon and roll. Place on a cookie tray with the ends of the bacon flat against the pan to create a seal. This could be made 6 hours in advance.

COOKING METHOD: Heat a cast iron pan until pan begins to smoke, add 2 tablespoons of grapeseed oil and add bacon wrapped haddock and reduce heat to medium. Cook 3 minutes. Flip haddock and place in a 400 degree oven for 9 minutes. Remove from oven and place in a resting rack while you plate the rest of the dish.

WINTER HASH: Peel the root vegetables. Cut celery root into 1-inch-thick slices, then cut each slice into ¼- to ⅓-inch thick strips; cut crosswise to make ¼- to ⅓-inch dice. If any of the other vegetables are thicker than 1-½ inches in diameter, cut them lengthwise in half, then cut crosswise into ¼- to ⅓-inch-thick slices. Cut the onions into eights through the root ends, leaving the wedges intact. (You should have about 8 cups of vegetables.)

Using a lightly dampened brush, brush a heavy baking sheet with some of the oil. Lay the onion wedges cut side down in one corner of the pan. Scatter the root vegetables over the rest of the pan. Using the brush dipped in the remaining oil, toss and brush the root vegetables until they are completely coated with oil, then brush the tops of the onions. Sprinkle all the vegetables with the salt and pepper.

Roast, turning the vegetables every 15 minutes or so with a spatula, until they are tender and golden, about 45 minutes.

BEURRE BLANC: Heat one tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced. Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

Inn by the Sea, Cape Elizabeth, Maine Chef Andrew Chadwick