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Ingredients

• 1/4 c. clarified butter, grapeseed oil, or possibly olive
•     Salt to taste
•     Freshly-grnd black pepper to taste
• 4 x skin-on haddock fillets - (7 ounce ea)
• 1 Tbsp. mustard seed
•     Flour for dusting
• 1 Tbsp. Dijon mustard
• 1/4 c. fresh bread crumbs
• 4 Tbsp. softened butter
• 1 whl lemon
• 2 Tbsp. kosher salt
• 1 1/2 x inches fresh bacon or possibly pork belly - (to 2")
• 3/4 c. sugar
• 1 quart water
• 3/4 c. Vietnamese fish sauce (nan pla)
• 3 Tbsp. Coleman's mustard
• 5 x Granny Smith apples peeled, and
•     largely diced
• 5 x plum tomatoes
• 2 sm onions minced
• 2 x garlic cloves minced
• 15 x dates or possibly prunes minced
• 2 c. golden brown raisins
• 2 Tbsp. minced ginger
• 1 1/2 c. white vinegar added 1/2 c. at a t
• 3 1/2 c. brown sugar
•     Bouquet garni consisting of
• 5 x peppercorns plus
• 4 x coriander plus
• 5 x allspice plus
•     celery seed plus
• 1 pch mace
•     fennel seed plus
•     mustard seed plus
• 2 x bay leaves plus
• 2 Tbsp. salt works well
•     through a coffee filter
• 2 x haddock carcasses
• 1 sm halibut bone
• 1 x leek cut 1/2" pcs
• 1 x celery stalk cut 1/2" pcs
• 3 x parsley sprigs
• 6 x peppercorns
• 3 Tbsp. grapeseed oil or possibly extra virgin olive oil
• 1 c. white wine
• 3 c. water - (approximately)
• 1/3 c. heavy cream
• 8 Tbsp. whole butter
•     Salt to taste
•     Freshly-grnd black pepper to taste
•     Spritz of lemon

Description

In A Large 12-inch Saute/fry Pan, Heat 2 Tbsp. Of Oil Over Medium Heat. Salt And Pepper Both Sides Of The Fish. Sprinkle The Mustard Seeds Proportionately On The Skin Side Of The…

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