San Francisco Dreaming

Seared Haddock with Cremini Broth & Sprouts:

Earlier this month V and I spent a week in San Francisco (SFO) enjoying the exceptional local cuisine, and then a weekend tour through Russian River Valley to partake in what one might call “a-lot-of-wine” tasting. While in SFO, we went to La Mar on Pier 1 and had a variety of wonderful Peruvian dishes.

Somebody once called me a deconstructivist, but I’m pretty sure they didn’t really know what deconstructionism meant. However, reverse engineering a dish you tasted previously is entertaining to say the least, and this version in particular, as making the cremini broth from scratch is the definite secret ingredient.

SECRET INGREDIENT: cremini, with patience

Seared Haddock with Cremini Broth & Sprouts

  • 2 cups cooked sushi rice (onion and coriander in simmer)
  • 2 tbl butter
  • 1 tbl olive oil
  • ½ lb shitake mushrooms, sliced
  • 2 tbl parsley, chopped
  • dry Sherry
  • 1 lb Haddock (center cut)
  • bean sprouts
  • pea shoots

Cremini Broth

(sauté vegetables before simmering for 1+hrs)

  • 1 tbl olive oil
  • 1 medium leek, halved lengthwise, rinsed, and sliced crosswise into 1-inch pieces
  • 1 medium yellow onion, large chop
  • 1 medium carrot, 1-inch pieces
  • 5 medium garlic cloves
  • 2 pounds cremini mushrooms, quartered
  • 6 cups water
  • Italian parsley sprigs
  • thyme sprigs
  • bay leaf
  • 1 tblsp whole black peppercorns
  • 1/4 teaspoon salt

-- Weather When Posted --

  • Temperature: 39°F;
  • Humidity: 41%;
  • Heat Index: 39°F;
  • Wind Chill: 30°F;
  • Pressure: 29.67 in.;

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