Le Coq Hardi Smokies
Chef John Howard notes that this hot, golden brown dish has been a Coq Hardi signature for over two decades. Tomato concasse and smoked haddock are layered under heavy cream and cheese and baked, melting the ingredients into a whole which is greater than the sum of its parts. Imagine this on a raw and rainy day. You can imagine this dish with lightly smoked chicken in place of the fish as well; not traditional, still tasty.
- Tomatoes - 2, peeled and seeded
- Olive Oil - 1 tablespoon
- Smoked Haddock - 2 fillets, skinned
- Heavy (whipping) cream - 1/2 cup
- Salt and freshly ground black pepper
- Gruyere Cheese - 1/4 cup, shaved
- Mozzarella Cheese - 1/4 cup, shredded
Preheat the oven to 350 F. Lightly oil or spray four small individual casseroles, about 3 inches in diameter.
Chop the tomatoes into 1/4-inch dice. Heat the oil over medium-high heat and add the tomatoes; reduce the heat to medium and cook 4 to 5 minutes, until the tomatoes are softened and barely hold their shape. Remove from heat and divide among the casseroles. Chop the smoked fish into small and medium chunks and divide among the dishes. Pour a little cream over the ingredients in each casserole. Sprinkle with salt and a few grindings of pepper. Sprinkle each with a mixture of cheeses. Place the casseroles on a baking sheet and bake for 15 to 20 minutes, until the cheese is melted and browned. Serve hot with lots of fresh bread.