The first recipe from the Marches has both elements of the sea (the fish, obviously) and the forest (the mushrooms). The initial recipe called for monkfish, but I suggest using haddock, if only to be somewhat ecologically aware. Besides, monkfish is expensive.
I also replaced black truffles with truffle spread (meh) and crimini mushrooms here in this recipe.
Overall, I was a little disapointed by the recipe, not because it didn’t taste good. It did. But my oven is slowly dying and I had to fudge the cooking times. A few of the pieces of fish I had to finish in the microwave for 2 minutes. Damn my rental oven!
It does look good though, doesn’t it?
- 2 pounds boneless haddock, trimmed and cut into 6 pieces
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- black truffle spread
- 12 thin slices pancetta
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry white wine
- 2 shallots, minced
- 1 cup heavy cream
- 1 cup diced crimini mushrooms
- 2 tablespoons snipped chives
Preheat the oven to 350Â°.
Season the haddock pieces evenly with salt and pepper. Lightly spread truffle spread over the pieces of haddock and wrap each piece of monkfish in 2 slices of pancetta to enclose.
Place the haddock in a single layer in an ovenproof dish, drizzle with the olive oil, and bake in the oven for 25 minutes, or until done (the fish should feel firm to the touch and no longer be translucent), basting often with the cooking juices.
While the fish is baking, get out a small sauce pan and heat oil. Add shallots and allow to brown. Combine the wine and bring to a boil over high heat (about 2-5 minutes). Add thcream and cook until reduced by half. Salt and pepper to taste; fold in the diced crimini mushrooms and the chives.
Plate and pour a spoonful of cream or two ontop.