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French Baked Stuffed Haddock with Beurre Blanc Sauce Tasty Recipe.
The meat of the Haddock is lean and white, a little less firm than cod and flakes beautifully when cooked. Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat. 100 grams of cooked (dry heat) haddock provides 0.159 grams of omega-3 fatty acids derived from 0.004g of EPA, 0.154g of DHA, and 0.001g of ALA.
Baked Haddock Recipe - French recipe how to bake stuffed haddock filets with crab (lump crab meat), celery, onion, parsley, Old Bay seasoning, bread crumbs, eggs, mayonnaise, Worcestershire sauce, and Dijon mustard.
Ingredients:
- 15 Haddock filets, about 6 ounce each
- 1 pound crab (lump crab meat)
- 1/2 cup chopped celery
- 1/2 cup onion
- 2 whole eggs
- 1/2 cup mayonnaise
- 2-1/2 Tablespoons parsley
- 1 Tablespoon Old Bay seasoning
- 2 cups regular bread crumbs
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon Dijon mustard
Beurre Blanc sauce Ingredients:
- 2 Tablespoons chopped shallots
- Pinch of flour
- 1/2 cup dry white wine
- 1/2 pound soft butter
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Serves/Makes: 15
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How to cook French Baked Stuffed Haddock with Beurre Blanc Sauce:
- Mix all the ingredients of the stuffing together.
- Portion into 2 ounces and roll up in the haddock filets.
- Place in buttered casserole dish.
- Drizzle with white wine.
- Bake at 400 degrees F for 15 minutes.
- Meanwhile, prepare Beurre Blanc sauce.
- Unmold baked stuffed haddock filet into the center of individual plates.
- Strain Beurre Blanc sauce and pour over the fish.
How to cook Beurre Blanc Sauce:
- First saute the shallots.
- Add the pinch of flour and the wine.
- Reduce by half.
- Gradually add the butter, whisking constantly.
Notes:
This recipe for French Baked Stuffed Haddock with Beurre Blanc Sauce serves/makes: 15. Great tasting food is easy to cook, delicious, simple and very affordable dish.
Beurre Blanc — literally translated from French as "white butter".
History of Beurre Blanc sauce: The story of its origin is one of serendipity. A French chef in western France forgot to use eggs when making a Béarnaise sauce for a fish dish he was serving. As a result an uncounted culinary delights have been discovered this way.
Main Ingredient: Haddock
Preparation Method: Baked
Cuisine: French
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Haddock Recepies
Fish Recepies
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