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Restaurants›Vieste ... Simply Italian›New England Baked Haddock Recipe

New England Baked Haddock Recipe

Inspired by Vieste ... Simply Italian

Time1h

Serves4

Ritz Crust, Grilled Broccolini, Mashed Potatoes, Lemon Beurré Blanc

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Ingredients

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Haddock and Crust

4 pieces Haddock fillets

1 cup Ritz crackers

1 tbs Unsalted butter

1 tsp Watkins garlic powder

1 tsp Watkins paprika

to taste Celtic sea salt

to taste black pepper

Grilled Broccolini

1 bunch Broccolini

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Mashed Potatoes

2 lbs Russet potatoes

4 tbs Unsalted butter

1 cup Heavy cream

to taste Celtic sea salt

to taste black pepper

Lemon Beurré Blanc

1 cup White wine

2 tbs Shallots, minced

1 tbs Heavy cream

1 cup Unsalted butter, chilled and cubed

2 tbs ReaLemon lemon juice

to taste Celtic sea salt

Method

Preparing the Haddock

1

Prepare the Crust

Preheat the oven to 375°F (190°C). Crush the Ritz crackers in a bowl and mix with melted butter, garlic powder, paprika, salt, and pepper.

2

Bake the Haddock

Place haddock fillets in a greased baking dish. Top with the Ritz cracker mixture evenly. Bake for 15-20 minutes or until the fish is cooked through and the crust is golden brown.

Cooking the Broccolini

3

Grill the Broccolini

While the fish is baking, toss the broccolini with olive oil, salt, and pepper. Grill on medium heat for about 5-7 minutes until tender and slightly charred.

Making the Mashed Potatoes

4

Prepare the Potatoes

Peel and cut the russet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

5

Mash the Potatoes

Add butter, heavy cream, salt, and pepper to the potatoes. Mash until smooth and creamy.

Preparing the Lemon Beurré Blanc

6

Make the Sauce

In a saucepan, combine the white wine and minced shallots. Simmer until reduced by half. Add heavy cream and reduce again. Gradually whisk in the cubed butter until the sauce is smooth. Stir in lemon juice and salt to taste.