Haddock Amandine


Sole Amandine is a very old French classic, but, as we can all appreciate, the recipe is a simple one. Essentially, the dish is pan-seared filet of fish with a sauce of browned butter, almonds, and lemon. What I love about the recipe is that it works amazingly well with any type of fish; trout, haddock, tilapia – you name it. I had haddock in the fridge, so I went with that. But, you can also get creative – give your next batch of asparagus an amandine kick. The earthy sweetness of browned butter, the crunch of almonds, and the crisp, zesty taste of lemon go so well together, but the effect is still gentle enough to compliment a variety of core flavors. Try it out and enjoy!

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Pan-Fried North River Smelts


I was lucky at the market today. I got my hands on some fresh, ice-fished smelts. The best way to enjoy them is simple; floured, pan-fried, salted and then dipped into a sauce. For the dip, you can pretty much use anything but I went with horseradish, because the zest of it works amazingly well with the fish. If horseradish isn’t your thing, try it anyway – it’s an acquired taste!

These make for a great appetizer but also a great lunch.
Eat the small ones whole. For the larger ones, once they’re cooked, you can easily peel away the spine, leaving you with only the filets.
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