Thisdish is a satisfying New England classic and it is particularly good when madewith exceptional smoked haddock. The recipe is from Peter O'Donovan of NantucketWild Gourmet & Smokehouse, so do be sure to try the dish with their smoked haddock, which has a nice balance of smoke and restrained saltiness.If you use another brand of haddock, taste it before starting to cook; if it is very salty rinse it in cold waterfor a minute or so.
Thecheese is optional and when we were testing the recipe we thought it would betoo rich but found that it added another dimension that we like.Peter loves to serve Finnan Haddie withfluffy mashed potatoes or peeled boiled potatoes that have been tossed ina little butter and freshcracked pepper and salt. When cornis in season adding an ear or two of freshly cut kernels at the end of cookingis a nice treat.
At Delfina, we like to serve these strawberries with our Carnaroli Rice
Pudding. But they're also lovely with plain cake, a fresh cheese such
as Quark or chèvre, fruit sorbet, or, especially when still warm,
topped with fresh cream.
Ingredients:
1 pound organic strawberries
1 cup sugar
Pinch of kosher salt
1 vanilla bean
Preheat the oven to 275°F.
Methods/steps
Preheat the oven to 275°F.
Stem the strawberries retaining as much of the fruit as possible.
Combine the sugar and the salt in a large bowl. Split the vanilla bean
in half lengthwise. With the back of a paring knife, scrape the inner
black seeds into the bowl with the sugar and salt. (Keep the vanilla
bean sheath for another purpose such as an ice cream custard.) Using
your thumb, forefinger, and middle finger, smush or rub the vanilla
bean seeds into the sugar mixture.
Add the strawberries and gently toss to coat. Sprinkle the berries into
a baking dish, half sheet, or roasting pan with ample room for
arranging the berries in a single layer; if the fruit is too crowded,
you will steam the berries instead of roasting them.
Roast the strawberries for 3 hours, gently stirring every 30 minutes,
until the berries deepen to a dark crimson and the syrup is bright red.
(The roasted strawberries will keep for up to 2 weeks in a refrigerated
nonreactive, tightly sealed container.)
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