Entrees

Baked Haddock Sandwich with Roasted Garlic Aioli (Recipe and Thrive Algae Oil Giveaway)

Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food

This post is sponsored by Thrive Culinary Algae Oil. Thank you for supporting these partnerships. All thoughts and opinions expressed here are my own. 

My cooking involves a lot of oil. That's not to say that my food's oily, just that I rely on it as an ingredient for many of our meals. On our counter, there are always a few bottles within arm's reach so I can quickly drizzle over vegetables, add to a hot pan, or whisk in salad dressing. For all of these, I've become quite fond of Thrive Culinary Algae Oil. Now, I'm often skeptical when someone reaches out to me with a product I've never heard of. It rarely falls in line with my cooking style. But I've been using Thrive in almost everything I've made these last few months, and it's found a permanent place in our kitchen. 

When I'm looking at oils, my main priority is that they do what they need to do and I've found that Thrive is a great multi-purpose oil. Its high smoke point (up to 495 degrees F) is perfect for frying, searing, sautéing and roasting. Its neutral taste is ideal for salad dressings and homemade mayonnaise. The added benefit is that Thrive is high in monounsaturated fats (the good kind of fats), making it an excellent alternative to butter and other cooking oils for those looking to help maintain heart health. 

This recipe felt like an appropriate way to showcase the versatility of the oil. Here I've used it in a variety of ways... roasting the garlic, preparing the aioli, and for baking the fish... resulting in a satisfying sandwich you can sink your teeth into.

Curious to try Thrive Algae Oil out yourself? Well, they have generously provided a bottle of oil to three lucky winners!  

Giveaway Details: 
To enter, leave a comment on this post telling me what your favorite sandwich toppings are.  Eligible to US residents only (sorry international friends)! Giveaway ends at 12PM EST on Friday, February 23, 2018. The winner will be notified via e-mail. If the winner does not respond within 48 hours, another name will be drawn. (Note: Be sure to fill out the e-mail field in the comment form) 

Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food
Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food

BAKED HADDOCK SANDWICH WITH ROASTED GARLIC AIOLI

Servings: 4 sandwiches

Ingredients:
For the baked haddock
1 1/2 lbs haddock fillet, cut into 4-ounce pieces
1/4 cup all-purpose flour
1 1/2 cups panko breadcrumbs
2 teaspoons salt
1 1/2 teaspoons black pepper
2 large eggs
Thrive Algae Oil 

To assemble burgers
Hamburger buns
Garlic aioli
Tomato slices
Pickle slices

Directions:
Preheat oven to 425 degrees F. Line a baking pan with aluminum foil. Using a baking brush or paper towel, spread 1 tablespoon oil on foil.

Add flour to a shallow dish. In another shallow dish, add the panko breadcrumbs. In a shallow bowl, whisk together the eggs. 

Season haddock with salt and pepper. Dredge in flour, then egg, and finally panko. Transfer to baking pan. Repeat with all fillets. Bake in oven for 18-20 minutes, until flaky and golden brown. 

To assemble the sandwiches, spread garlic aioli on both halves of the hamburger buns, add a tomato slice to the bottom, followed by the fish and the pickles. Top with the second half of the bun. 
 


ROASTED GARLIC AIOLI

Yield: 1 cup aioli

Ingredients:
Whole head of garlic, outer skin removed
3/4 cups Thrive Algae Oil, plus more for drizzling on garlic
1 large egg yolk
Juice of 1/2 lemon
1 teaspoon salt

Directions:
Preheat oven to 400 degrees with the rack positioned in the middle. 

Using a knife, trim 1/4" off the top of the head of garlic, which will reveal the tips of the cloves. Place heads of garlic (you can do 3-4 at a time), in the center of a large piece of aluminum foil. Drizzle a few teaspoons of the oil on top of exposed garlic cloves. Wrap tightly in aluminum foil and transfer to oven. Bake for 55 minutes (checking after 40 minutes), or until it turns a golden brown color. 

Let the garlic cool before handling. Press the bottom of the clove to push it out of its skin. The garlic can be used immediately or stored in the fridge for up to 2 weeks.

To make the aioli, mash the roasted garlic in a large bowl until it turns into a paste. Add egg yolk, lemon juice, and 1 teaspoon salt and whisk to combine.   While whisking, slowly drizzle in the oil until the mixture begins to emulsify.  Continue to whisk in the oil until mixture has achieved a thick, mayonnaise-like consistency. Alternatively, this can be done using an immersion blender by placing the ingredients in the cup of an immersion blender and blending until it forms an aioli. It can be stored in an air-tight container in the fridge for up to 3 days.

Baked Haddock Sandwich with Roasted Garlic Aioli - A Thought For Food

Spinach, Mushroom and Goat Cheese Crepes

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This past fall, I took a class at the Boston Public Market that focused on making crepes. Now, I can count on one hand how many times I've prepared pancakes, so crepes had yet to make it into my repertoire. I was excited to try something new and figured if anyone could teach me, the chef at Salt Box Kitchen could. I didn't realize just how fun and easy they'd be. It took a bit of practice figuring out how much batter I needed for the perfect thickness. But after a few failed attempts, I got the hang of it. The task of flipping each crepe wasn't as challenging as I'd anticipated. There's a chance they could tear around the edges, but they're surprisingly resilient.  And you know what's great?  Crepes can be made a few hours in advance, then warmed at the end (I'll often throw them in the microwave just before adding the filling). 

These have made their way into our weekly meal rotation. I find the spinach-mushroom combination is the ideal filling for brunch or dinner. If we have leftover smoked salmon in the fridge, I'll chop that up and add it to the mix. 

Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
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Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
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Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food
Spinach, Mushroom and Goat Cheese Crepes - A Thought For Food

Spinach, Mushroom and Goat Cheese Crepes

Source: Crepe batter provided by SaltBox Kitchen
Yield: 6-8 crepes (depending on size)
Special Tools:  Blender (optional)

Ingredients:
For the crepes
5 large eggs
1 1/4 cups whole milk, plus more if needed
1 cup flour
1 teaspoon salt
Butter

For the filling
1/2 yellow onion, thinly sliced lengthwise
2 cups fresh spinach leaves
1 lb cremini or white button mushrooms, trimmed, washed and thinly sliced
2 teaspoons chopped fresh thyme
2 tablespoons olive oil
Salt
Black pepper
1/2 cup crumbled goat cheese

Directions:
In a large mixing bowl, whisk together the eggs, flour, and salt until thoroughly combined. Whisk in milk. Alternatively, you can put the ingredients in a blender, mix at low speed for 10 seconds and then high speed for 1 minute. Allow batter to rest for at least 30 minutes to an hour before making crêpes.

Meanwhile,  add olive oil to a saute pan set over medium heat.  Add onion and cook for 3 minutes, stirring occasionally. Add mushrooms and chopped thyme and cook for another 3 minutes. Add spinach and cook until wilted. Season with salt and black pepper.

To prepare the crêpes, heat a shallow sauté pan or crêpe pan over medium-low heat. Add a small amount of butter to the pan (a couple teaspoons). Once the butter has melted, add 1 1/2 ladles of crepe mixture to the pan, just enough to coat the bottom (it may help to gently tilt the pan to allow it to spread).  Cook for about 1 minute, then, using a spatula, flip over crêpe and cook for another 30 seconds to 1 minute. Transfer finished crêpes to a parchment-lined sheet tray. Crêpes can be served immediately, or frozen in layers between parchment and wrapped in plastic or freezer bags to use at another time.

Fill each crêpe with sauteed vegetables and crumbled goat cheese, and then fold the crepes.

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Hazelnut-Crusted Salmon with Roasted Potatoes and Brussels Sprouts

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Are there things in your pantry you struggle to use up? For me, it's nuts. I'll buy a bag of almonds for a recipe and then neglect them for months. Next to the almonds are five walnuts lingering in a bag . One day I'll get frustrated and either eat them or chuck them in the garbage. I'm not even sure why I initially bought a container of hazelnuts... but they've been hanging in our cabinet for a while.  Occasionally, I'll be looking for something to snack on and will reach for a handful, but it never seems to do much to deplete our supply. I finally decided to take action and, the other day, I ground up the remaining nuts, mixed them with panko and parsley, and spread it on top of some salmon. The whole dinner came together quickly and has an air of elegance (just saying "encrusted salmon" feels sophisticated). You can serve it with any of your favorite vegetables. A lightly-dressed green salad would really round out the meal. For me, I went with what we had in the fridge, some baby potatoes and Brussels sprouts.  

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Hazelnut-Crusted Salmon with Roasted Potatoes and Brussels Sprouts

Servings
4 servings

Ingredients
4 skin-on salmon fillets (approximately 6 oz each)
1 lb baby potatoes, cut in half
1 lb Brussels sprouts, cut in half
1/2 cup chopped hazelnuts
1/4 cup panko breadcrumbs
1 tablespoon chopped fresh parsley
3 tablespoons Dijon mustard
1 tablespoon honey
Lemon zest
Salt
Black pepper
Vegetable oil
Olive oil
1 lemon, cut into wedges

Directions
Bring a large pot of salted water to a boil. Add potatoes, reduce heat to a simmer, and cook for 8-10 minutes to par cook them (they're done when a knife slides easily into the potato, but there should be some resistance). Strain potato in a colander. 

Preheat oven to 385 degrees F. Line a baking sheet with aluminum foil. In a bowl, toss potatoes and Brussels sprouts with 1-tablespoon olive oil and season generously with salt. Spread them onto the prepared baking sheet in an even layer with the cut sides down. Transfer to the oven and cook for 30 minutes, giving them a stir halfway through to prevent sticking.

Raise the oven temperature to 425 degrees F. 

Meanwhile, in a bowl, mix together chopped hazelnuts, panko, parsley, and 1 ½ teaspoons salt. In another bowl, stir together Dijon mustard and honey. Season salmon fillets with salt and pepper. Spread Dijon mustard-honey mixture on top of fillets, this will allow the chopped hazelnuts and panko to adhere to the salmon. Spread hazelnuts and panko on top of the mustard.

Add 2 tablespoons vegetable oil to a large, oven-safe skillet and set over medium-high heat. Once the oil starts to shimmer, carefully place the salmon fillets, skin-side down, into the pan. Cook for 5 minutes and then transfer the pan to the oven. Cook for another 7 minutes. Take the pan out of the oven and cover with aluminum foil and let rest for 10 minutes before serving.

Serve salmon with lemon wedges, roasted Brussels sprouts and potatoes.