Britain—Baked Stuffed Haddock

 

British Entreebaked stuffed haddock

Baked Stuffed Haddock
(Serves 8)

Lovely white fish stuffed with savory bread crumb dressing. So British.


Marinade
4 lb. of haddock fillets (skin on or off)
1 lemon (juiced)
1/4 C vegetable oil
1/4 C onion (finely chopped)
1 bay leaf (crumbled)
salt & pepper to taste
______________

Stuffing
3/4 C soft white bread crumbs
1/4 C onion (chopped)
1/4 C fresh parsley (finely chopped)
1/4 C milk
2 T butter (softened)
salt & pepper to taste

Rinse and pat fillets dry. Combine lemon juice with next 4 ingredient and pour over fish. Cover and marinate 2 hours.

Preheat oven to 425. For stuffing, combine first 4 ingredients. Blend bread crumb mixture with softened butter. Drain fish fillets from marinade, turn skin side up,* and spread with filling. Starting with the tail end, roll up and fasten with a toothpick. Arrange rolls, seam-side down, in a well-buttered baking pan and dot with additional butter. Bake 25 minutes, basting occasionally with pan juices.

* This seems counter-intuitive. But the skin shrinks during cooking and, if left on the outside, can pull the rolls apart.

| See more British recipes |

Tips & Glossary

Clotted Cream: a thick yellowish cream made from unpasturized cow's milk. You can make your own, although it's hard to find unpasturized cream in the U.S. Still, you'll find 3 recipes under Scones. All use pasturized cream; try to avoid "ultra" pasturized.

Ploughman's Lunch: sounds romantic, like a peasant dish from medieval times, but it's a marketing gimmick from the 1970's! It's become a popular lunch in Britain now: a piece of bread, hunk of cheese, with onion, gherkin, and an apple. Our Ploughman's Soup is a take-off on that name.

Roux: (“roo”), paste-like mixture of melted butter and flour, into which liquid is gradually added. Used as a thickening agent for soups and all classic French sauces. Basic Roux: melt 1 part butter and add 1 part flour. Stir continuously till it becomes paste-like. Slowly add whatever liquid your recipe calls for.

Tea Time: Afternoon tea became fashionable in the mid-1600's. A light snack with sandwiches and sweets, it's served from 3-5 in a sitting room. High tea, is a light meal served from 5-6 in a dining room. ("High" because the dining table is higher than the low ones in a sitting room.)

Yorkshire Pudding: from the northern county of Yorkshire, originating in the early 1700s when flour was more readily available. A pancake like batter is spooned into the drippings of a roast as it cooks. Eaten alongside the roast or as a separate course.

 

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