Recipe - Hadassas Poppy Seed Cake

One fourth cup Clarified butter; grapeseed
oil, or
; olive oil
Salt and pepper
4 Fillets; (7ounce) of
; haddock, skin on
1 tablespoon Mustard seed
Flour for dusting
1 tablespoon Dijon mustard
One fourth cup Fresh bread crumbs
4 tablespoon Softened butter
1 Whole lemon
Tender bacon; See recipe
Chutney; See recipe
Fish sauce; See recipe

In a large 12inch saute pan, heat two tablespoons of oil over medium heat.
Salt and pepper both sides of the fish. Sprinkle the mustard seeds evenly
on the skin side of the fish. Dust skin of each filet with a scant amount
of flour. Saute the fish, skin side down, until golden brown. Flip the fish
over adding more oil as necessary. Remove from the heat. Paint the skin
with a smear of Dijon mustard. Sprinkle each fillet with one tablespoon of
fresh bread crumbs and one tablespoon of whole butter. Set fish on a small
sheet pan. Preheat broiler. Place the fish under the broiler until the
crumbs are nice and brown and the fish is cooked just through. Spritz with
lemon.

Place the fillet of fish on a plate. Serve with a piece of bacon and a
spoon of the braising liquid. A spoon of the chutney goes well on the
bacon. Spoon a couple tablespoons of the fish sauce and some All English,
All American frites (french fries, gaufrettes, etc.).

Yield: 4