Baked Haddock
4 haddock fillets
1/2 cup butter, melted
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon ground chili peppers
1 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, minced
Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice and Worcestershire sauce. Bake fish at 375F for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2 to 3 times during baking. Serves 4.
Baked Haddock with Mustard Tarragon Marinade
2 tablespoons rice vinegar or white wine vinegar
2 tablespoons olive oil
1 tablespoons Dijon mustard
1/2 teaspoon dry tarragon leaves or 1/2 tablespoons chopped fresh tarragon leaves
1/8 teaspoon pepper
1 to 1 1/2 pounds haddock fillets
In a large bowl whisk the vinegar, oil, mustard, tarragon and pepper. Rinse fish and pat dry. Add the fish to the marinade and turn pieces to coat completely; let marinate 15 minutes. Lay fish, overlapping thin areas, in a shallow baking pan and drizzle with any remaining marinade. Bake, uncovered, in a 450F oven until fish flakes in the thickest part when prodded with a fork and flesh is opaque, about 7 minutes for fish 3/4 inch thick. Makes 4 servings.
Baked Stuffed Haddock Fillets
1 1/2 to 2 pounds fresh or thawed haddock fillets
4 to 5 strips bacon, divided
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
2 cups soft bread crumbs
salt and pepper
Cut haddock fillets into serving size pieces. Dice 2 strips of bacon; cook until crisp. Remove bacon; cook onion in remaining bacon drippings until soft. Combine cooked bacon with onion, bacon drippings, parsley and bread crumbs. Season with salt and pepper. Spread bread crumb mixture on half of the haddock pieces. Top with remaining haddock pieces. Arrange haddock in a greased shallow baking dish. Halve remaining two or 3 bacon strips and place on fish. Bake at 325F for 40 to 45 minutes. Serves 4.
Crispy Haddock
1/2 pound cooked haddock
2 ounces self raising flour
salt and pepper to taste
2 tablespoons finely chopped parsley
2 eggs
fat for deep frying
milk
Combine all the ingredients. You should end up with a thick batter not unlike sponge mixture. Fry one tablespoonful at a time in hot oil and serve hot. Take care when frying as the mixture burns easily.
Egg and Smoked Haddock Pate
2 ounces cooked smoked haddock, skin and bones removed
1 egg, hard boiled, chopped
2 ounces low fat soft cheese
1 teaspoon chopped fresh parsley or 1 quarter teaspoon dried
pinch cayenne pepper
salt and pepper
sprigs of watercress or parsley to garnish
Place the fish in a medium sized bowl and flake it with a fork. Add the chopped egg, soft cheese parsley and cayenne pepper. Mix well until thoroughly blended and season to taste. Keep covered in the fridge and use within 3 days. Use as a topping for crisp breads or open sandwiches garnished with watercress or parsley. Serves 1.
French Style Haddock
1 pound smoked haddock fillets, fresh or defrosted, skinned and halved
knob of butter
2 tablespoons milk
8 ounces creme fraiche
fresh chopped chives
black pepper
Preheat the oven to 375F. Place the fish in a dish, add the butter, milk, creme fraiche and seasoning. Cover the dish with foil and cook for 15 minutes. Remove the foil and cook for a further 15 minutes. Serve the haddock with sauce, potatoes and spinach. Serves 4.
Fresh Haddock Fillet
1 white haddock fillet
1 1/2 teaspoon olive oil
1 tablespoon butter
1 teaspoon chopped shallots
1 teaspoon chopped thyme
flour
Coat haddock evenly on all sides with flour. Pat off excess. Heat skillet on medium high. Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet. Wait until oil faintly smokes before adding haddock. Place fillets carefully in hot oil. When sides have changed color about 1/3 to 1/2 way up, approximately 1 to 2 minutes, turn carefully. Lower heat. Cook until internal temperature of 130F is reached. Check temperature by inserting digital thermometer into thickest part of haddock. For each serving add 1 tablespoon butter and 1 teaspoon each chopped shallots and chopped thyme to pan. Melt and blend, but do not burn butter. Baste haddock and continue cooking until internal temperature reaches 140F. Serves 1.
Haddock a la McBrine
2 6 ounce haddock fillets
4 tablespoons mayonnaise or as needed
Old Bay Seafood seasoning, to taste
Spread a thin coating of mayonnaise over the surface of the haddock fillets. Sprinkle Old Bay Seasoning to taste. Grill until done, approximately 5 minutes depending on the thickness of the fish. Serves 2.
Haddock Bubbly Bake
2 pounds haddock fillets
salt and pepper to taste
1 10.75 ounce can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese
Preheat oven to 350F. Lightly butter one deep 9 x 9 inch casserole dish. Layer fish fillets into the bottom of the prepared pan and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all and sprinkle with the shredded cheese. Bake for about 40 minutes or until bubbly and fish is flaky. Serves 4 to 6.
Makes 6 servings
Haddock Chowder
1/4 cup salt pork, chopped finely
1 large onion, coarsely chopped
1 1/2 tablespoons flour
1 8 ounce bottle clam juice
1 1/2 cups milk
1/2 teaspoon pepper
1/4 teaspoon salt
1 large potato, peeled and chopped
12 ounces haddock, skinned, boned and cut into 1 1/2 inch chunks
In a large sauce pan, cook salt pork on high heat for 2 minutes; stirring occasionally. Add onion and continue to cook until onion has softened. Blend in flour; gradually pour in clam juice and whisk until combined. Add milk, pepper, salt and potato; bring to a simmer.Reduce heat to low and simmer uncovered until potatoes are tender and chowder has thickened. Add haddock and cook just until the fish almost flakes, about 5 minutes. Serves 4.
Haddock De Journee
2 pounds haddock filet
4 ounces shrimp, chopped fine
4 ounces scallops, chopped fine
2 ounces lobster, chopped fine
pinch salt and pepper
1 tablespoon lemon juice
2 tablespoons white wine
1 tablespoon Worcestershire sauce
pinch thyme
1/2 cup heavy cream
Hollandaise Sauce:
1/2 cup melted, warm butter
1 1/2 tablespoons lemon juice or tarragon vinegar
3 egg yolks
4 tablespoons boiling water
1/4 teaspoon salt
pinch cayenne
Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with wire whisk until mixture is well blended. Butter an ovenproof baking dish. Slit haddock to make a pocket and stuff with mixture. Place in dish and bake at 350F for 20 minutes or until fish flakes when tested. Before serving top with Hollandaise Sauce. Serves 4.
Sauce: Place egg yolks in double boiler; cook over hot water, not boiling water, stirring constantly with wire whisk until they begin to thicken. Add 1 tablespoon boiling water. Repeat until all 4 tablespoons of water have been added. Beat in warm lemon juice. Remove from heat. Add warm melted butter very slowly, beating constantly with wire whisk. Add salt and cayenne. Serve at once. Makes 1 cup.
Haddock 'Parker Bowles'
4 6 ounce smoked haddock fillets, skinned
24 ounces mashed potatoes
1 ounce chopped chives
1/4 pint fish stock
1/4 bottle of white wine
2 large shallots
1/4 pint double cream
2 plum tomatoes, peeled and diced
3 ounces clarified butter
1/2 a lemon
tomato concasse
Make a white wine fish sauce by reducing shallots with white wine until lightly syrupy. Add cream and reduce until it coats the back of a spoon. Pass through a sieve and add the juice of half a lemon. Make creamy mashed potatoes and finish with chopped chives,keep warm. Melt clarified butter in large frying pan, fry off fillets of haddock until brown, allow to rest. Place chive mash on plate, top with haddock and a hot poached egg, cover with cream sauce, sprinkle with tomato concasse.
Haddock with Peas and Cheese
12 ounces haddock fillet, skinned
2 tablespoons cornstarch
4 ounces cooked, peeled prawns
17 ounce can sweet corn, drained
3 ounces frozen peas
2/3 cup skim milk
2/3 cup low fat fromage frais
3 ounces fresh whole meal bread crumbs
1/2 cup grated Cheddar cheese
salt and pepper to taste
Preheat the oven to 375F. Cut the haddock into bite size pieces and toss in corn starch to coat evenly. Place the fish, prawns, sweet corn and peas in an ovenproof dish. Beat together the milk, fromage frais and seasonings, then pour into the dish. Mix together the bread crumbs and grated cheese then spoon evenly over the top. Bake for 30 minutes or until golden brown. Serve hot with fresh vegetables. Serves 4.
Haddock and Potato Chowder
1 pound haddock fillets
4 cups water
1 teaspoon salt
3 medium potatoes, peeled and cubed
1 large onion, chopped
2 celery stalks, chopped
1/8 teaspoon pepper
1 cup milk, light cream or evaporated milk
2 tablespoons butter
In large saucepan bring fish, water and salt to boil. Reduce heat and simmer uncovered for 8 to 10 minutes. Skim foam from fish stock. Break fish into bite size pieces. Add potatoes, onion, celery and pepper. Bring to boil, cover and reduce to simmer for 15 minutes. Add milk and heat through without boiling. Add in butter for golden swirls on top. Serves 6.
Haddock Fillets with Roasted Garlic Potato Crust
2 haddock fillets, cut in half
1 pound russet potatoes, peeled
1/2 cup whole peeled garlic cloves
1/4 cup lowfat milk
1/2 teaspoon grated lemon rind
freshly ground black pepper to taste
1/2 teaspoon salt
1 teaspoon fresh tarragon
2 small lemons: 1 juiced; 1 cut in wedges for garnish
Preheat oven to 350F. Toss garlic cloves in olive oil; place in glass baking dish. Roast for 30 minutes until garlic is golden and soft. Shake the pan several times while roasting. Steam potatoes until soft; mash. Puree garlic with milk; add to potatoes. Add salt, pepper, tarragon, lemon rind and 2 teaspoon lemon juice. Place fillets in baking dish and cover evenly with potato mixture. Squeeze lemon juice liberally over each fillet. Broil fish for 12 to 15 minutes, until golden brown and opaque throughout. Serve garnished with lemon wedges. Serves 4.
Haddock with Tomatoes and Black Olives
3 tablespoons extra virgin olive oil
16 ounce can diced tomatoes in juice
3/4 cup yellow onion, finely chopped
2 teaspoons garlic, thinly sliced
12 Kalamata olives, sliced and pitted
1 1/2 tablespoons capers
2 pounds haddock filets
salt and freshly ground black pepper
Saute onions and olive oil until onions are a rich golden color. Add garlic and cook for 1 minute. Add tomatoes and cook until reduced to half, about 10 minutes. Stir in olives and capers; add fillets and season with salt and pepper. Cover and simmer over medium low heat for about 10 minutes per inch of thickness. Turn fillets halfway through cooking time. Add water, sparingly, if it cooks away before fish is done. Remove from pan with slotted spatula. Raise heat and reduce to thicken, if sauce is too watery. Pour over fish. Serves 6.
Highbrow Haddock
1 pound frozen haddock fillets
1/4 cup onion, finely chopped
5 tablespoons butter
2 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 ounces sharp cheese, shredded
1/2 cup milk
1 envelope sour cream sauce mix
1 4 ounce can mushrooms, sliced
1 cup frozen peas, thawed
In a large skillet, barely cover fish with water. Simmer gently until fish flakes with a fork; drain. Break fish into large chunks; set aside. In a large saucepan, cook onion in 2 tablespoons butter until tender but not brown. Blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat. Add cheese; stir until melted. Reserve some cheese for topping dish. Using 1/2 cup milk, prepare sour cream sauce mix according to directions. Combine cheese, sauce, fish, mushrooms, peas and sour cream sauce. Place in casserole and top with reserved cheese. Bake at 400F for 15 to 20 minutes. Serves 6.
Mushroom Haddock Au Gratin
4 haddock fillets
pinch of thyme
1 bay leaf
1 small onion, studded with 2 cloves
milk
2 ounces butter
6 ounces sliced mushrooms
2 ounces plain flour
salt and pepper
nutmeg
6 ounces grated cheese
1 teaspoon Dijon mustard
Place haddock fillets in a large saucepan. Add a pinch of thyme and the bay leaf and studded onion. Pour in enough milk to cover the fish. Slowly bring to a boil. Remove from the heat and cover. Saute mushrooms in butter for about 2 minutes. Stir in the flour and cook for one more minute. Take 10 ounces of the milk from the fish. Gradually add milk to the mushroom mixture and cook until thickened. Add salt, pepper and nutmeg to taste. Add Dijon mustard and 4 ounces of cheese. Stir until mixed well and cheese is melted. Place the haddock fillets on a serving dish. Pour sauce over fish and sprinkle the remaining cheese. Broil until golden brown. Serves 4.
Smoked Haddock and Cucumber Salad
1 pound smoked haddock fillets, fresh or defrosted, skinned and sliced
half a cucumber cut into strips
4 spring onions, chopped
rind and juice of 1 lime
1 tablespoon fresh chopped chives
salt and black pepper
4 fluid ounces sheep�s milk natural yoghurt
Place the fish in a suitable container, add 2 tablespoons of water. Cover and cook in microwave on high for 2 minutes. Remove the fish slices, using a slotted spoon and leave to cool. Mix together the cucumber and spring onion and arrange in a pile on a plate. Mix together the yoghurt, chives and lime rind and juice. Place the fish on top of the cucumber mixture and pour over the yoghurt. Serves 4 to 6.
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