Haddock with Parsley Cream Sauce #Foodie Friday

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. 


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 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.