Braised Haddock, with herbed tomato sauce and roasted peppers

I'll show these as two dishes, but really they complimented each other so perfectly! The only change that I would make would be to use green peppers rather than red. There was just too much red on the plate. 

Roasted, Peeled Bell Peppers in vinaigrette
Time: 15 minutes (plus 30 minutes to chill)
Serves: 2-4
 
Ingredients:

• 2 bell peppers (any color, I used red and yellow. I wish I wouldn't have used red, because while the flavor was good, the color balance was too red in combination with tomatoes).
• 1/4 c grapeseed oil (or any mild flavored oil/dressing)
• 1 T balsamic vinegar
• 1 clove garlic
• 1/4 t salt

Directions:
1. Divide peppers in half, then place on a baking sheet face down. Broil on high for 3 minutes. Continue checking them every 1-2 minutes until the peppers are spotted with brown.
2. Cool peppers by running under cold water. Then remove skins fairly quickly, the browned skin can cause the flesh of the pepper to brown. Slice the peeled peppers thinly (1/4-1/2") and set aside.
3. Mash garlic and salt together using a mortar and pestle or a food pro. Combine oil, garlic and vinegar. Whisk well, and pour over peppers. Allow to chill in the fridge for at least 30 minutes.

Braised fish filet
Cook Time: 30 minutes
Serves: 2


Ingredients:

• 1 1 lb fish filet (I used haddock. It holds together well for braising and has such a mild fish-flavor when it's cooked. Beware of the smell of raw haddock, however. Luckily, the smell fades as soon as you hit it with any hot liquid.
• 2 bay leaves
• 1 c fish stock or light chicken stock
• 1 c dry white wine or white vermouth
• 1 1/2 c peeled, diced tomatoes (I used drained, canned tomatoes)
• 2 T butter

Directions: Preheat oven to 350
1. Remove any skin from the filet. Bring stock and wine to a simmer in a small pot. Lightly butter fish and place in a shallow baking dish. Add liquids and bay leaves. Bake for 20 minutes. Place fish on a tray and let stand while you make the sauce.
2. In a medium sauce pan, quickly saute scallions on high heat for 1 minute. Then add liquids from fish and boil down quickly until it is almost a syrup viscosity (4-5 minutes). Fold in drained tomatoes and boil for another 4-5 minutes.
3. Spoon sauce over fish and serve with rice.

Sauteed Chicken with Mushrooms and Cream

The first step to preparing any good meal is to get some good help!

Chicken and mushrooms must be made for one another, and this dish is proof.

Ingredients:

• For Sauteed Chicken
• 2 lb frying chicken parts, skin on (breasts, thighs, drums, wings)
• 2 Tbs butter and 1Tbs oil for frying
• Salt and freshly ground pepper
• A pinch of thyme
• For Deglazing Sauce
• 1 Tbs minced shallots or scallions
• 1/2  c chicken stock
• 1/2 c dry white wine
• 1 Tbs butter for final sauce
• 2 Tbs minced fresh parsley
• 2 c mushrooms (I used half baby bellas and half miatake
• 1 1/2 c heavy cream

Directions:
1. Brown the chicken- rinse and dry chicken. In a large cast-iron skillet, melt butter and oil over high heat. When oil is hot but not smoking, add chicken (skin down), and turn once a minute for 10 minutes. Chicken will brown to a nice "walnut" color. Add salt, pepper and thyme.

2. Finishing the cooking- reduce heat to low/medium, cover the chicken and let simmer 6 minutes. Turn and simmer another 6 minutes. Turn once more and simmer another 6 minutes. Set chicken aside.


3. Sautee mushrooms in a separate pan in oil for 8-10 minutes.

4. Deglazing and cream sauce- immediately skim off all but 1 Tbs of the chicken grease. Add shallots/scallions and stir constantly for 2-3 minutes. Add chicken stock and wine, boil down and continue stirring for 2 minutes. Stir in the mushrooms and cream, boil down on medium-high heat for 2-3 minutes, add butter for flavor if desired. Salt and pepper to taste.

L: Deglazing; C: W/ Cream; R: Boiled down

5. Reduce heat to medium and add chicken to heat throughout, another 2-3 minutes.

6. Serve with rice or risotto.