In a large 12-inch saute pan, heat two tablespoons of oil over medium heat. Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly on the skin side of the fish. Dust skin of each filet with a scant amount of flour. Saute the fish, skin side down, until golden brown. Flip the fish over adding more oil as necessary. Remove from the heat. Paint the skin with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of fresh bread crumbs and one tablespoon of whole butter. Set fish on a small sheet pan. Preheat broiler. Place the fish under the broiler until the crumbs are nice and brown and the fish is cooked just through. Spritz with lemon. Place the fillet of fish on a plate. Serve with a piece of bacon and a spoon of the braising liquid. A spoon of the chutney goes well on the bacon. Spoon a couple tablespoons of the fish sauce and some All English, All American frites (french fries, gaufrettes, etc.). Yield: 4 servings Original Title: HADDOCK CAUGHT OFF GLOUCESTER WITH TENDER BACON AND COLEMANS MUSTARD CHUTNEY CHEF DU JOUR SUSAN REGIS SHOW #DJ9500 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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|Serving Size: 1 Serving (66g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 125 (68%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 31.1mg||10 %|
|Sodium 307.1mg||11 %|
|Potassium 104.8mg||3 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 11.6g|
|Protein 3.5g||5 %|
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Calories per serving: 185
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