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Thursday, April 10, 2014

Haddock with Parsley Cream Sauce #Foodie Friday

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Haddock w/ Parsley Cream Sauce: simplelivingeating.com


This haddock dish was inspired by the traditional Scottish chowder called Cullen Skink which is a smoked haddock soup. I couldn't find smoked haddock where I live, but I could find fresh haddock along with parsley, cream, leeks and shallots which are often put into this Northern coastal chowder. I served it with clapshot a mashed potato, carrot, and turnip dish that I will write about in a later post. 


Haddock w/ Parsley Cream Sauce: simplelivingeating.com

This recipe was a surprisingly light meal for a creamed based dish. I think the mild haddock really off set the rich creamy sauce well. The leek shallot stuffing help to balance the meal too. It was an earthy contrast to the creamy buttery sauce...

The whole family loved it. Which is unusual these day.. I have two budding food critics who have a LOT to say about my cooking.

Haddock w/ Parsley Cream Sauce: simplelivingeating.com


Haddock with Parsley Cream Sauce

by Diane Balch
simplelivingeating.com

preparation 30 minutes                                            serves: 4


Ingredients:

4 haddock fillets 
1 large leek chopped
1 large shallot minced
1 clove garlic minced
1/8 teaspoon (dash) of cumin
9 tablespoons of unsalted butter
1/2 cup of heavy cream
1 tablespoon of flour
1/4 cup of dry white wine
1/4 cup of bread crumbs
2 tablespoons of fresh minced parsley


Directions:

1) Pre-heat oven to 450 degrees.

2) Saute leeks, shallots, garlic, and cumin in 3 tablespoons of butter until soft.

3) Lay fillets dark side up sprinkle with salt and pepper.

4) Put a few tablespoons of leek mixture in the thickest part of the fillet. Fold side over it and lay folded side down in a 9 x 9 pyrex baking dish. Set aside.

5)  In a nonstick small skillet heat 4 tablespoons of butter. Whisk in 1 tablespoon of flour. Keep whisking until the butter and flour begin to brown. 

6) When butter/flour is lightly brown add 1/4 white wine. Turn heat up to high and whisk until wine starts to reduce in about 1-2 minutes.

7) Whisk 1/2 cup of cream into the wine/butter sauce. Lower heat to medium. Take off of the heat when it starts to thicken. Salt and pepper the sauce.

8) Pour sauce over fillets. Make sure you cover all areas of the fish. Cover with aluminum foil and bake for 20 minutes. 

9) While fish is baking heat 2 tablespoons butter in a small skillet and add breadcrumbs. Stir continuously until the breadcrumbs brown. Add minced parsley. 

10) When fish is ready sprinkle breadcrumb/parsley over each fillet.

Great served with clapshot or mashed potatoes and a green such as kale.







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37 comments:

  1. Thanks for hosting Diane! That haddock looks really good!! Have a great weekend! :)

    Sandi @ A New York Foodie

    ReplyDelete
    Replies
    1. Thanks Sandi,
      I was surprised at how good the haddock was...I'm not a big cream sauce person and this was light and delicious.

      Delete
  2. Thanks for the party, Diane. Happy Friday!!

    ReplyDelete
  3. Good Evening Diane,
    I can't wait to try your Haddock with Parsley Cream Sauce, that looks delicious. I hope that it will be ok to make it with frozen fish, because we don't have fresh Haddock here, do you think it would be ok? Hope you have a very special week and thank you so much for the party!
    Miz Helen

    ReplyDelete
    Replies
    1. Because it is baked with cream it might work out fine with frozen fish. You can use any thin white fish as a substitute.

      Delete
  4. Thanks so much for hosting! Have a great weekend, Diane!

    ReplyDelete
    Replies
    1. Your the best Jamie. As busy as you are you always say hello.

      Delete
  5. Thanks for another awesome party, Hope you're doing well, Diane!

    ReplyDelete
    Replies
    1. Good to see you Paula. Can't wait to check out your recipe.

      Delete
  6. Thanks for another great party Diane, hope you have a great week!

    Krista @ Joyful Healthy Eats

    ReplyDelete
    Replies
    1. Thanks Krista always good to see your healthy recipes.

      Delete
  7. Thanks for the party Diane! Have a great weekend!!!

    ReplyDelete
    Replies
    1. You are so welcome Deb. Have a great weekend too.

      Delete
  8. Diane,
    Thanks for hosting the party. Great features. Have a great weekend.
    Annamaria

    ReplyDelete
    Replies
    1. Thanks Annamaria... have a relaxing weekend.

      Delete
  9. Thank you so much for featuring my sourdough cake! I am grabbing my button!

    ReplyDelete
    Replies
    1. You are very welcome... really wonderful cake.

      Delete
  10. I have never had Haddock before, in fact I'm not sure that I have ever seen it at the store! I will have to look for it, because that meal looks delicious. Thanks so much for the party Diane. Have a great weekend. :)

    ReplyDelete
    Replies
    1. I think it's an Altantic fish. Sole would work fine for this too.

      Delete
  11. mm I was actually thinking of making Cullen Skink this month as well! I'll be coming back for the recipe soon I'm sure.

    ReplyDelete
    Replies
    1. You have smoked haddock where you live? I didn't see it any where and I'm in haddock country. What a name though: Cullen Skink... sounds like road kill.

      Delete
  12. This dish looks very inviting :)
    Thanks for the party Diane and enjoy the weekend

    ReplyDelete
    Replies
    1. Thanks Winnie,
      Have an enjoyable Passover.

      Delete
  13. I got a chuckle about your budding food critics. My husband & I actually talked about this last night. When he was growing up in the fifties, his father would be what you call today a food snob and after each meal he would say to his wife, this was good, but.....and sooner or later she felt hurt even though she had tried very hard to please him. There is a difference in criticizing and critiquing and this might just be the opportunity for them to learn that. Instead of saying, this was good but, say it could have used a bit more salt or a few more peas and you've expressed your thoughts without criticizing the other person. Just a thought. At least they are developing a good food palate. Kids can be kids and enjoy them before they are grownup and gone :)

    Thanks for hosting Diane and I hope you have a lovely weekend.
    Sam

    ReplyDelete
    Replies
    1. Thanks Sam,
      My son has gotten more diplomatic in his critiques... but my daughter can be so blunt. She is younger.. she'll learn.

      Delete
  14. Thank you for the party. Have a great weekend!

    ReplyDelete
  15. A food blogger living with food critics. Oh my.
    I am a complete sucker for creamy sauces. I wish that wasn't the case, but I just can't help it.
    Thank you for the party, Diane. Sorry I am late. Once again, time got away!

    ReplyDelete
    Replies
    1. Better late than never... always good to see you Michelle.

      Delete
  16. I have a house full of food critics too! Makes dinner time fun *sigh*. Thanks for hosting!

    ReplyDelete
    Replies
    1. They don't know how good they have it.

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  17. Thank you for linking, Diane! I have to say that I have been thinking about this parsley cream sauce since I first saw it yesterday.

    ReplyDelete
    Replies
    1. Make it. This is one of those dishes that even non-fish likers will enjoy.

      Delete
  18. I am glad that you said your "food critics" enjoyed this dish. I have one of those myself - especially when it comes to fish. Love the ingredients in the stuffing. The sauce reminds me of something my Oma used to make! Thanks for sharing at the In and Out of the Kitchen Link Party! See you next week.

    ReplyDelete
    Replies
    1. I love when a dish sparks a memory. I hope you get to try it. Happy Easter.

      Delete
  19. Happy Friday! Just stopping by to let you know your delicious dish is one of my favorites from last week's Get Him Fed Friday :) You are welcome to come grab a featured button and join the party again. Congrats! :)

    {Valentina | The Baking Fairy.net}

    ReplyDelete
    Replies
    1. Thanks so much... The party was up when I was posting. Will stop by now.

      Delete