Summer is heating up and this is the perfect time to introduce lighter fare options on your menu.  This dish comes with no starch, however it can easily be offered on the side. It’s the perfect size for a light lunch that can be quickly prepared for those who are frequently in a rush during the lunch break.  That’s not to say it couldn’t work for dinner as well.  A light entree like this would enhance an appetizer and a dessert, thus boosting the average cheque price.  Keep it light my friends!

Most slaws are raw, however not many menus advertise that they are.  Eating raw foods is a big trend right now!  This slaw is meant to be fresh and crisp.  Here are some prep tips for the perfect raw slaw:

• Cut the vegetables quickly and uniformly by using a mandolin.
• Before slicing the veg on the mandolin cut them down to an appropriate size, especially the carrots and beets.  The size should accommodate the average mouth.  Too long and it becomes a messy experience.
• Rinse the sliced beets with cold water, this will prevent them from bleeding their purple colour all over the carrots and cucumber.
• It is ok to pre-mix the cucumber, carrots and beets into one container for service.
• It is important to dress the slaw only a few minutes before it goes to the table in order to keep this slaw crisp.  Have the cold station and the hot station work together for this dish.  When the fish goes in the oven, the slaw should be mixed with the dressing. 
• If a softer slaw is desired, pre-mix the slaw with the dressing just before service.  The acid in the dressing will soften the veg. 

I love the vibrant colour and height of this dish.  When plating the slaw, build it upwards to create a platform for the blackened haddock to sit on.  The crispness of the slaw will provide the support.  Here is a side view of the plated dish so you can better see the support this slaw will provide. 

Prep Tips for Blackening the Haddock:

• It’s imporant to train your line cooks that blackening is not a license to burn the fish. 
• Blackening is walking the fine line between charred and burnt.  There should be balance between black and not so black. 
• I prefer a coarser grain cajun spice.  I like the look and texture it provides.
• Only coat one side of the fish with the cajun spice.  After blackening the haddock, finish the cooking in the oven.
• For best results, use a cast iron pan for blackening the haddock. 

Here is a link to the recipe

Stay Hungry My Friends!