At FRAME, we change our formula menu every week. This gives me the chance to try out new ideas and even use new products. Sometimes it is a learning process, especially when ordering and receiving something you were not expecting. Last week I ordered haddock, which for me is a species of fish from the North Atlantic, but in France it always refers to the product of smoked aiglefin fish. It proved to be a very nice surprise though.
For this dish I used fresh tagliatella pasta. You may use whatever size and shape you wish, sometimes I prefer papardelli. Start the dish by cooking your pasta in salted water to al dente (firm to the bite). It is best to under cook the pasta as it will continue cooking when you add it to the sauce.
For the sauce, start by sautéing chopped onions and garlic. After the onions are soft, add part of the fish and deglaze with white wine. Reduce the wine by half and add cream and let the sauce simmer for a few minutes. Season with salt and pepper. You can also add vegetables. I prefer adding roasted tomatoes because it goes well with the cream, smoke and fish.
To finish, toss the pasta with the sauce and stir in a raw egg yolk. The raw egg yolk will add a glorious texture to the dish. Top with a cabbage slaw dressed simply with olive oil then thinly sliced haddock with olive oil and black pepper.
Crafted Creations 