Baked Stuffed Haddock
(Serves 8)

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

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.

Tips & Glossary: New England

Bouquet Garni: (boo-kay gar-nee), a bundle of  herbs tied together with string or wrapped in cheese cloth square. Usual herbs include parsley, thyme, and bay leaf, and peppercorns. They release their flavor during long cooking. Used to flavor soups and stews and removed before serving.

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 Devonshire Scones. All use pasturized cream, but not "ultra" pasturized.

Ginger:  dried ground ginger is far more potent than freshly grated from the root.   Sweet dessert recipes call for ground powder.  If you wish to use freshly grated ginger, use 6 times the amount of ground called for in the recipe. 

Nutmeg:  Use small whole nuts and store them, tightly covered, in a dry dark area.  Grate what you need using the smallest grating edge or grind in a food processor.  What a difference from store bought nutmeg!

Piecrust:   Store-bought versions are heaven-sent for those who have neither the time nor the know-how for good homemade piecrust.  But for those willing to make their own, the payoff is great.