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