MOTHER’S PAN-SAUTÉED HADDOCK with Mashed Potatoes
1.5 lb ﬁllet of haddock, skinned
1 red onion, sliced
4 oz butter
½ cup ﬂour
1 cup bread crumbs
2 tablespoons sugar
Salt and pepper
The Mashed Potatoes
1 lb peeled potatoes
½ cup cream
2 oz butter
Salt and pepper
This course is dedicated to an excellent cook: my mother, Halla Loftsdóttir. It may seem somewhat simple and even primitive, and hence hardly fit to be included in a cookbook, but I can assure you that it is most splendid. Also, when one comes to think of it, where, really, is most of the world’s cooking done, but in mother’s kitchen, where she invariably and consistently works her wondrous everyday magic?
Trim the skinned fillet of haddock and cut it into pieces about two to three inches in width. Roll the pieces in flour seasoned with some salt and pepper, immerse in beaten eggs and finally coat the fillet pieces thoroughly in bread crumbs. Sauté the prepared pieces of fillet in butter in a medium hot pan until they are golden brown and the bread-crumb crust has become somewhat crispy. Sauté the slices of red onion in the pan along with the fillets. Cut the lime in half, dip it in sugar and sauté it in butter in a separate pan (cut side down) until the sugar has caramelized. Boil the potatoes in water until they are soft. Drain the water off and mash the potatoes in the pot with a potato masher, adding the cream and butter. Keep the pot on low heat to melt the butter. Mix thoroughly until the potatoes are completely smooth, then season to taste with salt and pepper.
To serve, arrange a bed of mashed potatoes on a plate, and place the fillet of haddock on top. Rest the caramelized lime on the fi llet. Its juice is to be squeezed on the fillet when it is eaten. Ladle some of the butter and sautéed onions from the pan the fi llets were sautéed in on top of the arrangement, keeping some on the side along with extra mashed potatoes.
There you have it, my mother’s recipe. The only thing added is the caramelized half of lime.