Haddock de journee recipe
Haddock de Journee recipe
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- 2 pounds haddock fillets
- 4 ounces finely chopped shrimp
- 4 ounces finely chopped scallops
- 2 ounces finely chopped lobster
- Pinch of salt and pepper
- 1/2 ounces (1 Tablespoon) lemon juice
- 1 ounce (2 Tablespoons) white wine
- 1 Tablespoon Worcestershire sauce
- Pinch of thyme
- 1/2 cup heavy cream
Combine all ingredients except haddock and heavy cream in a stainless steel mixing bowl. Place bowl over ice. Add cream slowly, whipping constantly with a wire whisk until mixture is well blended. Butter an oven-proof baking dish. Slit haddock to make a pocket, and stuff with mixture. Place in a dish and bake at 350 degrees for 20 minutes or until fish flakes when tested. Before serving, top with Hollandaise Sauce.
Reference: Haddock de journee recipe
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