Madeleine Kamman

Poached Fresh Haddock with Radish Green Vinaigrette and Stir-fried Radishes

Preparation info
  • FCR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

Inspired by the Arabic escabeche, I started presenting fish in vinaigrettes in 1970. This different vinaigrette, full of good greens and vitamins, lifts the fish out of its inherent blandness and enhances its beautiful texture.

Ingredients

  • 2 bunches round red radishes
  • One 4-pound piece fresh haddock, bone in and skin on

Method

Remove the greens from 1 bunch of the radishes, wash, and dry them. Cover the flesh of the fish entirely with these radish leaves, then wrap it in cheesecloth. Bring the court bouillon to a bare boil in the poaching vessel, add the fish, and poach covered with the lid slightly askew at 205°F, for 8 to 10 minutes per pound, until the internal temperature of the fish reaches between 140° and 165°