POACHED HADDOCK FILLET APPETIZER

I'm Back!

Too much fun, and lots of entertainment, this past Holiday Season, now things seem to be back to normal, and I got the chance of posting some new stuff on the blog.

I would like to share with you, the recipe for this dish, because is delicious, elegant and very easy to make.

When I entertain, I always try to bring some fish at the table, either is smoked, raw, fried..., it always goes.

Today's player is Haddock, a fairly firm flesh deep sea fish.

For the above dish I used about a lb of fish fillet,

1/2 cup of Pomagrante molasses

 the zest of a small lemon

 za' atar 

olive oil

Maldon sea salt

 For the toast, I used Greek pita, brushed with olive oil.

After washing and drying the fish, cut it in equal squares, season it with salt, pepper and some lemon juice and refrigerate it for 20 minutes.

While the fish is marinating, set to boil a pot with water, add some olive oil for aroma.

Once the water is boiling, reduce the flame low, and add the fish,.

Let it steam for a about 1 min., then remove it and set it on a plate, to cool off.

Once the fish is cooled down, brush it with some Pomagrante molasses, then sprinkle za' atar, sea salt and shredded lemon zest.

Cut the pita in squares, then toast it, lightly. 

Set on each pita toast, a piece of the fish, plate it and serve it!

I served it with a nice bottle of 2010 J Schmid Gruner Veltliner.

The company of good friends is a must, for maximum enjoyment.

Cheers!