Pemaquid Lobster & Seafood

HADDOCK

DIJON CRUSTED HADDOCK

1/2 cup mayonnaise                                1/2 cup panko crumbs

4 tsp Dijon mustard                                 2 Tbls Parmesan cheese

2 Tbls horseradish ( such as Farmers)       1 lb haddock

2 Tbls fresh lemon juice

 

Topping:

2 Tbls melted butter    1/2 cup panko crumbs    2 Tbls Parmesan cheese

 

Preheat oven to 350. Lightly grease a oven proof baking dish large enough to hold the fish in a single layer. Combine mayonnaise, mustard, horseradish and lemon juice. Stir in panko crumbs and Parmesan cheese.

Place fillets in oven proof baking dish and spread mixture evenly over the fish. Mix the topping ingredients and spread over the first mixture. Bake until fish flakes, approximately 10 minutes per inch. Remove from oven and turn broiler on. Place fish back into the broiler for a minute or two until golden brown on top.

 

Note: This simple yet delicious recipe by Kimm Walton Reinhardt was shared with us by Rosemarie C. of Fairfield County, CT. Further, any firm whitefish may be substituted for haddock such as cod, hake, flounder, etc.

 

Baked Haddock with Sherry & Cracker Crumbs

1 LB haddock

1/2 sleeve Town House or Ritz Crackers

1/4 stick of butter

1 Tablespoon of drinking sherry such as Taylor

1 Teaspoon garlic powder

 

Melt butter, add sherry and garlic powder.  Heat mixture until it steams.  Remove from heat and add crushed cracker crumbs mix together until it is crumbly. Spread on top of fish in a baking dish. Bake at 375º for 25 minutes or until fish flakes.

 

Notes: This recipe works well with any white fish such as haddock, cod, flounder, pollock, cusk, scallops, etc.

 



Creamed Finnan Haddie


1 lb Finnan Haddie ( Smoked Haddock)

4 tablespoons butter

4 tablespoons flour

1 1/2 cups milk

salt & pepper to taste

Hard boiled eggs peeled and sliced (optional)


1. Place finnan haddie in a pot and cover with water.

2. Bring to boil over medium heat and simmer for 10 to 15 minutes.

3. Remove from pot, drain all liquid and flake fish.

4. In the same pot, melt butter, whisk in flour and cook over medium heat 1or 2 minutes until mixture starts foaming.

5. Over low heat, gradually add in 1 1/2 cups of milk, whisking constantly until the sauce thickens.

6. Season with salt and pepper and let simmer for another 1-2 minutes.

7. Add flaked finnan haddie, stirring to combine and warm throughout.

8. Serve over boiled potatoes or toast points.

9. Add sliced hard boiled eggs to cream sauce if desired.