In this video, Corporate Chef, Trevor Lizotte prepares Parmesan Crusted Haddock, baked to golden perfection with a Parmesan breadcrumb topping, served over a creamy tomato base. It’s paired with mashed potatoes and a colorful sauté of fresh veggies.
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Parmesan crusted hatock, creamy tomato sauce, roasted veggies, creamy mashed potatoes, beautifully crusted fish, light, pasty, all these fresh veggies. It just screams summer to me. First, I start off with some nice hatic fillets. I cut these to about a 7 oz piece. You want to have them to be about the same thickness, same size for consistency. We’re going to add some wine to the pan, just enough to cover the bottom. A nice pad of butter for the middle. And then I’m going to take my crumbs and I’m just going to cover my fillets. These should crisp up just a little bit, get a little color to them. Cheese is going to melt and make that nice little crust we looking for. I’m going to get these in the oven, have a look at them in about 9 10 minutes, and see how they look. Now, let’s make our sides for it. I took some green beans, blanched them, and I smoked some red onions. And these grape tomatoes I took in a pan with a little bit of avocado oil, seared them up, got them blistered a little bit. So, the tomato cream sauce. I just took some tomato sauce, reduced it down, added some salt and pepper, a little balsamic vinegar, and then a touch of cream at the end. That lightens the color up. It thickened it up. So, now I have this great looking sauce here. Mashed potatoes are going to go right in the center of the plate. Main potatoes, cream, butter, salt. Keep it simple. Let’s get started with the plating. First off, I’m going to start with the sauce. I always like to put the sauce on the bottom rather than doing it after and trying to place it in places. Next up, we’ll have our mash. But take a couple scoops, pop it in. Try to get a nice tall pile of mash. Next up is our nice sauteed veggies. We’ll put those right in the middle. But oh, you can smell the smoke from those onions. Give that nice little purple color in there. The green beans, those blistered tomatoes. It’s starting to look nice already. Now we just need our fish. Those look fantastic. We got that nice little crust like we talked about. I’ll I’ll take this one here. But like I said, everything right in the center. And we’ll sit this right on top like that. I really like this oil. It’s just going to make this pop. And there we have it. Parmesan crusted hatock. It’s got a little of everything going on. We have our creamy tomato sauce, some roasted veggies, creamy mashed potatoes, beautifully crusted fish. This should be tender and flaky. Let’s give it a try. Yeah, that works. That’s very, very good. [Music]
Dining and Cooking