|
Peppered Haddock on Pasta
with Asparagus in a Tomato Rosemary Cream
12 Portions Preparation Time:10 minutes Cooking Time:15 Minutes
INGREDIENTS
12 (4-6 oz each) portions of Haddock
each cut into 2 to 3 medallions
Olive oil
Salt & pepper
TOMATO ROSEMARY CREAM
3 medium onions, diced
8-12 cloves garlic, minced
6 tablespoons olive oil
9 tablespoons flour
3 cups clam juice
3 cups half-and-half
4 1/2 teaspoons fresh rosemary
4 1/2 teaspoons mustard
1 teaspoon salt
4 medium tomatoes, diced
1 lb. asparagus, washed, trimmed and cut into 2" pieces
24 oz dried farfalle or other pasta
GARNISH
Grated parmesan cheese
Butcher cracked black pepper
PREPARATION
Preheat the oven to 400°F. Heat a pot of water for pasta. Arrange the Norwegian haddock medallions in a noiled baking pan, brush them with olive oil, and sprinkle with salt and a generous amount of black pepper. In a saucepan, saute the onions and garlic in the olive oil for 2-3 minutes. Add the flour while stirring, and cook for one minute. Add the clam juice and half-and-half, and cook, continuing to stir, until the mixture reaches a simmer. Simmer for 3 minutes. Stir in the rosemary, mustard and salt. Set aside while the pasta and fish cook.
COOKING
Add the pasta to the boiling water. Put the pan of haddock into the preheated oven. Bake the medallions for about 10 minutes or until they test done.* When the pasta is almost done, add the asparagus to the pasta pot. Continue boiling for one to two minutes, until both pasta and asparagus are done. Drain.
Add the tomatoes to the sauce, and bring back up to a simmer. Divide the pasta and asparagus among twelve plates. Arrange the haddock medallions on top of the pasta, and top with tomato rosemary cream. Sprinkle each plate with parmesan cheese and cracked black pepper.
*Note: The cooking time depends on the thickness of the fillet. Cook the fish for 10 minutes per inch of thickness, or until a skewer inserted into the fillet meets no resistance.
|